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Roasted Pumpkin Risotto
Roasted Pumpkin Risotto

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We hope you got insight from reading it, now let’s go back to roasted pumpkin risotto recipe. You can have roasted pumpkin risotto using 12 ingredients and 15 steps. Here is how you do that.

The ingredients needed to prepare Roasted Pumpkin Risotto:
  1. Use 1 cup shortgrain Rice (I used Egyptian rice)
  2. Use 11/2 cup thinly sliced pumpkin
  3. Get 2-3 tablespoon capsicum cut into small cubes
  4. You need 2-3 tablespoon carrot cut into small cubes
  5. Use 1 Onion Finely Diced
  6. Get 2 tablespoon Olive oil
  7. Prepare 1 Stick Celery Finely Diced
  8. Use 1 Garlic Clove Finely Diced
  9. Use to taste Salt
  10. Take to taste Black pepper
  11. Get As required Coriander flavoured Raita to serve
  12. Prepare 3 cups Vegetable Stock(homemade)
Steps to make Roasted Pumpkin Risotto:
  1. Clean and soak rice for at least an hour.
  2. Heat a pan and dry roast pumpkin pieces in low flame until they get charred.
  3. Remove and grind to a paste with little water. I kept some small pieces un grinded and kept aside.
  4. Heat the vegetable stock to a slow simmer.
  5. I make vegetable stock by boiling 1 carrot, 1 onion cut into small pieces, some green peas, salt and pepper for half an hour in slow flame and then drain and reserved the stock.
  6. In a large frying pan heat olive oil over a medium heat and then add the onion, garlic and celery and cook for 5 minutes until softened.
  7. Add in the rice stirring until the grains become translucent.
  8. Add the small cubed carrot, capsicum and roasted pumpkin pieces.
  9. Now stir in the hot vegetable stock 1 tablespoon at a time, stirring continually in medium high heat.
  10. Make sure all of the stock has been incorporated each time and the pan is dry.
  11. Repeat this until all of the stock is incorporated and the rice is cooked completely. It will take about 20-25 minutes to cook rice completely.
  12. Now stir in the pumpkin puree and incorporate well. Add pepper and salt.
  13. Cover with the lid and simmer for 5 minutes.
  14. The texture of your risotto should be soft yet not mashy.
  15. Serve the risotto with coriander flavoured yoghurt and garnish with some greens and chilli flakes.

If you're new to the wonders of. Turn the risotto out into a large bowl and serve topped with the cubes of roasted pumpkin. Pumpkin risotto is one of the many variations on the classic Italian slow-cooked rice dish, which is Pumpkin has been eaten in Italy since the days of ancient Rome, and it makes a beautiful risotto. Cider and Bourbon-spiked creamy pumpkin risotto with prosciutto and goat cheese. If you've never risotto-ed before, be forewarned, it takes a bit of time and hovering.

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