How to Prepare Appetizing Roasted Pumpkin Risotto

Without fail making ultimate Roasted Pumpkin Risotto easy, tasty, practical.

Good Evening every body, at this time you get present recipe Roasted Pumpkin Risotto with 12 ingredients and 15 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 12 ingredients and 15 stages of easy cooking Roasted Pumpkin Risotto.

Ingredients for Roasted Pumpkin Risotto

1. Needed 1 cup : shortgrain Rice (I used Egyptian rice).

2. Prepare 11/2 cup : thinly sliced pumpkin.

3. Prepare 2-3 tablespoon : capsicum cut into small cubes.

4. Needed 2-3 tablespoon : carrot cut into small cubes.

5. Needed 1 : Onion Finely Diced.

6. Needed 2 tablespoon : Olive oil.

7. Prepare 1 Stick : Celery Finely Diced.

8. Prepare 1 : Garlic Clove Finely Diced.

9. Needed to taste : Salt.

10. Prepare to taste : Black pepper.

11. Prepare : As required Coriander flavoured Raita to serve.

12. Needed 3 cups : Vegetable Stock(homemade).

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

Step by Step Cooking 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..

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