How to Cook Yummy Pumpkin and Prosecco Risotto

Without fail cooking ultimate Pumpkin and Prosecco Risotto easy, yummy, practical.

Good Evening every body, at this time you get present recipe Pumpkin and Prosecco Risotto with 14 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 7 stages of easy cooking Pumpkin and Prosecco Risotto.

Ingredients all Pumpkin and Prosecco Risotto

1. Needed 40 g : butter.

2. Prepare 1 : onion.

3. Prepare 3 cloves : garlic.

4. Prepare 300 g : arborio rice.

5. Needed 300 ml : Prosecco or white.

6. Needed 1 pint : vegetable stock.

7. Prepare 1 : medium or 2 small pumpkins (can use squash).

8. Prepare 100 g : parmesan.

9. Needed 1 : Ball of mozarella.

10. Needed : Few pinches of thyme or leaves of sage.

11. Prepare : Small bag walnut pieces.

12. Needed Tablespoon : sugar.

13. Needed : Salt and pepper.

14. Needed : Cayenne pepper.

If all ingredients Pumpkin and Prosecco Risotto it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Pumpkin and Prosecco Risotto

1. Peel, deseed and chop your pumpkin into chunks. Add to a baking tray and sprinkle with oil salt and pepper then put in the oven at 200c for 20-30 mins until starting to go crispy.

2. Meanwhile chop your onion and prep garlic (I used a press). Add to a large pan with 30g melted butter and fry until golden..

3. Add your rice and stir in for 1 minute then add your Prosecco and bring to boil. Allow it to simmer and reduce by half.

4. On a medium heat add a ladle of your vegetable stock until absorbed then add a ladle more, keep doing until all the liquid is absorbed. Keep taste checking the texture when you get towards the end of your liquid. Texture should be soft with a slight bite (you can always add more liquid if it’s not yet cooked).

5. Add finely chopped herb (sage or thyme work well), your mozzarella and Parmesan and stir on a low heat until mixed in..

6. Take your pumpkin out of the oven, mash half and mix into your risotto and serve the rest of top of your dish.

7. To make candied walnuts toast them for 2 min in a dry pan on a medium heat, add a lump of remaining butter, tablespoon of sugar (used Demerara), 2 pinches of cayenne pepper and fry until sizzling and starting to caramelise. Sprinkle on top of your dish!.

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