Roasted Pumpkin Risotto Recipe
Overview:
Indulge in the creamy comfort of Roasted Pumpkin Risotto, a delectable dish perfect for chilly winter evenings or festive gatherings. This recipe yields a sumptuous meal that combines the earthy sweetness of Japanese pumpkin with the rich, creamy texture of Arborio rice, enhanced by the subtle flavors of garlic, white wine, and fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 8
- Calories per serving: 271.8
- Rating: ⭐⭐⭐⭐⭐ (based on 3 reviews)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Japanese pumpkin |
| 3 | cloves of garlic |
| 1 | cup of Arborio rice |
| 1 | cup of dry white wine |
| 2 | tablespoons of unsalted butter |
| 1 | cup of grated Parmesan cheese |
| 6-7 | cups of vegetable or chicken stock |
| 4 | shallots |
| 1/2 | cup of Italian parsley, chopped |
| 1 | sprig of fresh thyme |
Instructions:
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Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for roasting the pumpkin.
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Prepare Pumpkin: Carefully cut the Japanese pumpkin in half and scoop out the seeds using a spoon. Season each half with salt and pepper, then place them on a baking sheet and roast in the preheated oven for 30-45 minutes, or until tender.
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Cook Risotto: While the pumpkin is roasting, begin preparing the risotto. In a medium-sized, heavy saucepan, heat 3 tablespoons of olive oil over medium heat. Add the finely chopped shallots and garlic, sautéing until softened, approximately 2-3 minutes.
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Add Rice: Stir in the Arborio rice, ensuring it’s well coated with the oil mixture. Cook for an additional minute to lightly toast the rice, enhancing its flavor.
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Deglaze with Wine: Pour in the dry white wine, stirring continuously until it’s absorbed by the rice.
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Add Stock: Gradually add the hot vegetable or chicken stock, one cup at a time, stirring constantly. Allow the rice to absorb the liquid before adding the next cup. Continue this process until the risotto is creamy and the rice is cooked to al dente, approximately 15-20 minutes.
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Incorporate Pumpkin: Once the pumpkin is roasted and cooled, scoop out the flesh and add it to the cooked risotto. Also, add the unsalted butter, grated Parmesan cheese, chopped parsley, and fresh thyme leaves. Gently fold everything together until well combined, ensuring the risotto is smooth and glossy.
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Serve: Serve the roasted pumpkin risotto immediately, garnished with additional Parmesan cheese and freshly chopped parsley if desired. Enjoy the warm, comforting flavors of this delightful dish!
Note:
For optimal results, ensure that the stock added to the risotto is hot before incorporating it into the rice mixture. This helps maintain the proper temperature and consistency throughout the cooking process, resulting in a perfectly creamy texture.
