Garlicky Pumpkin Risotto Recipes

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GARLICKY PUMPKIN RISOTTO

Rich, creamy and delicious - this pumpkin risotto is a great dinner party dish from Ursula Ferrigno

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 1h30m

Number Of Ingredients 17



Garlicky pumpkin risotto image

Steps:

  • Make the pesto. Pulse the basil, garlic and pine nuts in a food processor to a coarse paste, adding enough olive oil to produce a loose-textured purée. Pour into a bowl and fold in the parmesan.
  • Blanch remaining garlic in boiling water for 3 mins, until slightly softened. Drain, return to the pan with 200ml/7fl oz of the chicken stock and half the butter. Simmer for about 15 mins until the garlic is soft and coated in the syrupy stock. Remove from the heat. You can do this up to 4 hrs in advance.
  • Heat oven to 200C/fan 180C/gas 6. Toss the pumpkin cubes with the olive oil in a roasting tin, and roast for 10-15 mins until the flesh is just tender.
  • Make the crispy shallots. Dust them in the flour and shake off excess. Heat 2cm oil in a large pan and fry until light golden brown. Drain and keep warm.
  • Sweat the onion in the remaining butter in a large shallow pan until soft, about 5 mins. Tip in the rice, raise the heat and toast until translucent. Lower the heat and add the remaining stock a ladleful at a time, stirring well until the stock is completely absorbed before you add the next ladleful.
  • Once the rice is al dente, fold in the 2 cheeses, garlic cloves and pumpkin and cook for 2 mins. Serve with a drizzle of pesto and the shallots on top.

Nutrition Facts : Calories 696 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 70 grams carbohydrates, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.24 milligram of sodium

large bunch basil , leaves and stalks torn
3 garlic cloves , roughly chopped
3 tbsp pine nuts , toasted
olive oil
50g parmesan , finely grated
6 garlic cloves , peeled
1.4l hot chicken stock
85g unsalted butter
400g/14oz piece pumpkin (unpeeled weight), peeled, seeded and cut into 1cm cubes
2 tbsp olive oil
1small onion , finely chopped
400g arborio rice
100g pecorino , finely grated
50g parmesan , finely grated
50g shallots , finely chopped
100g plain flour , seasoned with salt and pepper
vegetable oil , for shallow frying

PUMPKIN RISOTTO

Provided by Marian Burros

Categories     quick, project, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 11



Pumpkin Risotto image

Steps:

  • Heat the stock to a simmer, and continue simmering it while preparing the recipe.
  • Heat the nonstick pot until it is very hot. Reduce heat to medium high, and add oil.
  • Saute onion and garlic until onion begins to soften.
  • Stir in rice to coat well; add wine, and cook until wine has evaporated.
  • Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it.
  • Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot.

4 to 5 cups no-salt-added chicken or vegetable stock or broth
1 teaspoon olive oil
3/4 pound onion, finely chopped
1 large clove garlic, minced
1 cup arborio rice
1/2 cup dry white wine
1/8 teaspoon nutmeg
1 cup solid-pack canned pumpkin puree
6 tablespoons coarsely grated Parmigiano Reggiano
1/8 teaspoon salt
Freshly ground black pepper to taste

PUMPKIN RISOTTO

For Halloween with my friends Siegfried and Roy, we decorated individual servings of the finished risotto by drizzling on reduced beet juice that looked like deep red blood! You could also reduce tomato juice for the same effect. Making risotto requires your full attention. Though the rice can be partially cooked in advance and cooled, the finishing process is so precise that the risotto cannot wait for your guests, but rather your guests have to wait for the risotto.

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9



Pumpkin Risotto image

Steps:

  • In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
  • Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
  • Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
  • Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.

1/2 cup extra-virgin olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
2 cups arborio rice
1 cup dry white wine
About 6 cups of hot chicken stock or vegetable stock
1 butternut squash, one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and Sauteed in a little oil and butter until tender
1/2 cup grated Parmesan
4 tablespoons unsalted butter, cut into small pieces

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



Pumpkin risotto image

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.

15 g butter
1 tablespoon olive oil
1 onion
2 cloves garlic, crushed
6 mushrooms, sliced
1 1/2 cups arborio rice
1 cup diced pumpkin (I use butternut)
3 -4 cups hot stock (chicken or vegetable)
1/2 cup grated parmesan cheese
salt
freshly ground black pepper
1/2 cup chopped fresh parsley (optional)

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