How to Cook Pumpkin Risotto

Posted on Apr 20 2019 - 12:38pm by kumar
Prep time: 10
Cook time: 30
Serves: 2 People

Ingredients for Pumpkin Risotto :

  • 1/2 cup Arborio rice
  • salt as required
  • 1/2 onion
  • 4 tablespoon sour cream
  • 1/4 cup white wine
  • 250 gm pumpkin
  • black pepper as required
  • 2 cloves garlic
  • 2 cup veg stock
  • 2 tablespoon refined oil
  • parsley as required

How to Cook Pumpkin Risotto :

  1. Firstly, chop the pumpkin into cubes along with onions and garlic. Now, in a pan, heat 1 tablespoon of oil over medium flame and add the chopped pumpkin cubes in it. Roast the pumpkin cubes with a pinch of salt for a while. Cook until the pumpkin becomes tender.
  2. Now, remove from heat and keep aside for a while. Keep the same pan over medium flame and add veg stock in it. Let it simmer until it reduces to half of it’s quantity. Once done, take it off the flame and let it cool.
  3. Meanwhile, in another pan, heat oil over low flame and add chopped onion and garlic in it. Saute till the onions becomes tender and then add the arborio rice. Let them cook on low flame. Now, transfer the simmered veg stock in this pan and stir continuously. Once the rice starts absorbing the veg stock, add the cream and white wine to it. Keep stirring the rice to get the desired consistency.
  4. Cover the mixture with lid and let it cook for 8-10 minutes. Remove the lid and add the chopped pumpkin cubes with desired amount of salt and pepper in the rice. Give it a stir to mix the potatoes well. Cook for another minute or so and then remove from heat. Transfer the dish in a plate and garnish with chopped parsley. Serve it hot with some garlic bread to enjoy!
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