Simple Way to Make Award-winning Pumpkin and Prosecco Risotto

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pumpkin and prosecco risotto. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin and Prosecco Risotto is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Pumpkin and Prosecco Risotto is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook pumpkin and prosecco risotto using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pumpkin and Prosecco Risotto:

1. Prepare 40 g butter
2. Make ready 1 onion
3. Take 3 cloves garlic
4. Get 300 g arborio rice
5. Prepare 300 ml Prosecco or white
6. Take 1 pint vegetable stock
7. Take 1 medium or 2 small pumpkins (can use squash)
8. Take 100 g parmesan
9. Take 1 Ball of mozarella
10. Prepare Few pinches of thyme or leaves of sage
11. Prepare Small bag walnut pieces
12. Get Tablespoon sugar
13. Get Salt and pepper
14. Take Cayenne pepper

Instructions to make 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!

So that is going to wrap this up for this special food pumpkin and prosecco risotto recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!