Recipe of Super Quick Homemade Pumpkin and Prosecco Risotto

Pumpkin and Prosecco Risotto.

Pumpkin and Prosecco Risotto

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, pumpkin and prosecco risotto. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Pumpkin and Prosecco Risotto is one of the most popular of current trending meals in the world. It's appreciated by millions every day. It is easy, it is quick, it tastes yummy. Pumpkin and Prosecco Risotto is something which I have loved my entire life. They are fine and they look fantastic.

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 cook that.

The ingredients needed to make Pumpkin and Prosecco Risotto:

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

Instructions to make Pumpkin and Prosecco Risotto:

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.
Meanwhile chop your onion and prep garlic (I used a press). Add to a large pan with 30g melted butter and fry until golden..
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.
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).
Add finely chopped herb (sage or thyme work well), your mozzarella and Parmesan and stir on a low heat until mixed in..
Take your pumpkin out of the oven, mash half and mix into your risotto and serve the rest of top of your dish.
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 with this special food pumpkin and prosecco risotto recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!