Steps to Prepare Favorite Pumpkin and Prosecco Risotto

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pumpkin and prosecco risotto. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin and Prosecco Risotto is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Pumpkin and Prosecco Risotto is something which I have loved my entire life.

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

The ingredients needed to make Pumpkin and Prosecco Risotto:

1. Make ready butter
2. Make ready onion
3. Get garlic
4. Take arborio rice
5. Get Prosecco or white
6. Make ready vegetable stock
7. Prepare medium or 2 small pumpkins (can use squash)
8. Take parmesan
9. Make ready Ball of mozarella
10. Get Few pinches of thyme or leaves of sage
11. Take Small bag walnut pieces
12. Take sugar
13. Prepare 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’s going to wrap this up for this exceptional food pumpkin and prosecco risotto recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!