How to make Pumpkin Risotto - Risotto with pumpkin- for those who are vegetarians.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Pumpkin (लाल कद्दू), Arborio Rice (आरबोरिओ राइस)
Cuisine : Italian
Course : Rice
Pumpkin Risotto Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
For more recipes related to Pumpkin Risotto checkout Grilled Pumpkin And Spinach Risotto, Reewa Pulao. You can also find more Rice recipes like Chholay Biryani, Corn And Pumpkin Pulao, Sezvan rice, Shenahshahi Marghi Pulao.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pumpkin Risotto Recipe
Pumpkin 1 1/2 cups
Arborio Rice thinly sliced 1/4 cup
Red pumpkin (bhopla/kaddu) pureed 5 tablespoons
Oil 1 tablespoon
Butter 3 tablespoons
Garlic finely chopped 4-5 cloves
Onion chopped 1 medium
Vegetable stock 3 1/2 cups
Salt to taste
White pepper powder 1/2 teaspoon
Milk 1 cup
Parmesan cheese grated 3 tablespoons
Method
Step 1
Heat one tablespoon oil in a pan. Add two tablespoons butter, garlic and onion and sauté. Add pumpkin slices and sauté for two minutes. Add rice and mix. Add a little vegetable stock and cook. Once the stock is absorbed add some more stock and continue in this way till all the stock is used up. Add salt and white pepper powder.
Step 2
Cover and cook. When almost done add pumpkin puree and mix. Add milk and mix and continue to cook till most of the liquid is absorbed. Add two tablespoons grated Parmesan cheese and cook till the rice is completely done. Sprinkle remaining Parmesan cheese and serve hot.
