Amazingly Easy 15 Minute Pumpkin Risotto Food
PUMPKIN RISOTTO
My ultimate comfort food. I make this so often I don't need a recipe but here it is for everybody else. Enjoy!
Provided by dale7793
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter and oil together in a large saucepan or frypan.
- Gently cook the onion and garlic.
- Add the rice and cook, stirring until the rice is coated in the oil mix.
- Cook this about 1 minute.
- Stir in the pumpkin and mushrooms.
- Pour over 1 cup of the hot stock.
- Cook, stirring often until the liquid is almost all absorbed.
- You don't want the liquid to be boiling in with the rice, just a gentle simmer.
- Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
- This takes about 20 minutes.
- You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
- Stir in the parmesan cheese,seasoning and parsley.
- It will go lovely and sticky with the cheese.
- Serve immediately.
PUMPKIN RISOTTO
Provided by Florence Fabricant
Categories dinner, one pot, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy three-quart saucepan. Add the garlic and onion and cook over low heat until the onion is golden. Stir in the rice and cook, stirring, for five minutes. Stir in the sage, nutmeg and wine. Cook, stirring, a few minutes until most of the wine has evaporated. Stir in the pumpkin puree.
- Place the stock in a saucepan and keep it barely simmering. Add it, about half a cup at a time, to the rice, stirring constantly and adding more stock as it is absorbed by the rice. After about 20 minutes of cooking, the rice should be just tender, with a bit of firmness in the center.
- Season the rice to taste with salt and pepper and stir in the butter. Serve at once with Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 9 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 640 milligrams, Sugar 4 grams, TransFat 0 grams
RISOTTO WITH PUMPKIN
Provided by Florence Fabricant
Categories dinner, appetizer, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the saffron in a small dish, add a little of the chicken stock and allow to steep for a few minutes.
- Heat the oil in a heavy saucepan. Add the garlic, saute briefly then stir in the pumpkin. When the pumpkin is coated with oil, stir in the rice. Add the saffron. Stir.
- Stirring constantly, begin adding the remaining stock, about one-half cup at a time, adding additional stock as each portion is absorbed by the rice.
- After about 20 minutes, when all the stock has been added, the rice should be just tender and the pumpkin should be quite soft. Don't worry if some of the pumpkin has disintegrated.
- Stir in the butter, season to taste with salt and pepper and stir in a couple of tablespoons of Parmesan cheese. Serve at once with remaining Parmesan cheese on the side.
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