How to make slow-roasted pumpkin risotto🎃🎃🎃🎃🎃

Make Slow-Roasted Pumpkin Risotto🎃🎃🎃🎃🎃

31
STEPS
INGREDIENTS

Sweat onions

Sweat onions

Add the rice. Cook until transparent 3 mins

Add the rice. Cook until transparent 3 mins

Add the wine. Once absorbed

Add the wine. Once absorbed

Start adding the stock

Start adding the stock

Mash 1 cup pumpkin

Mash 1 cup pumpkin

Add 1 tsp at a time alternating with the stock

Add 1 tsp at a time alternating with the stock

When rice is still al dente and has a very loose consistency, add most of the grated Parmesan cheese

When rice is still al dente and has a very loose consistency, add most of the grated Parmesan cheese

Add the rest of the butter

Add the rest of the butter

Add the diced pumpkin(make sure it is hot)

Add the diced pumpkin(make sure it is hot)

Serve. Add the rest of the grated Parmesan and few pieces of pumpkin. And the red pepper corns

Serve. Add the rest of the grated Parmesan and few pieces of pumpkin. And the red pepper corns

  • 2.0c Roasted pumpkin(1cup mashed&1cup cubed)
  • 1.0c Risotto rice( 2 serving)
  • 1/2c Onion (finely diced)
  • 1/4c White wine
  • 1/2c Grated Parmesan
  • 50.0g Butter
  • 3/4c Vegetable stock
  • Red pepper corns.
  • Salt (depends on the salt in the stock)
Paris ??
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