Double goodness pumpkin and risotto, an amazing combination that is full of flavors that tingle your taste buds!
This recipe is ultimate for the winter season not only, because of the main ingredient, pumpkin, being in season but also because what is better than cooking up a hot meal on a day where the leaves are falling and the weather is cooler.
I started with making the pumpkin puree, following the same steps that are shown in Pumpkin Soup.
For the risotto:
- 1 cup of risotto
- 3 cubes of frozen stock or 1 cup of stock (recipe in Pumpkin Soup, note you can make the stock out of vegetables only, instead of chicken, just simply add flavor-infused vegetables like celery, carrots, zucchini, onions etc)
- 3 tablespoons of butter
- 1/2 a cup of chopped onions
- 1/2 cup of water
- 1/2 a cup of white grape juice or white wine – depending on what is your preference (note if you will use grape juice get a no sugar one or make it home! )
- 1/2 cup of cooking cream
- 1 cup of pumpkin puree
- Salt and pepper to taste
- 1/2 cup of parmesan cheese
- In a pan, add the butter and the onions and caramelize them.
- Add 1 cup of risotto rice and mix well for a good 5 minutes, the risotto will start to become creamy the more you stir.
- Add your stock cubes and continue to stir after it reaches a boil add your water, and white grape juice or white wine.
- Keep stirring as it boils for 10 minutes then add your cream and pumpkin puree.
- Leave to boil for 10 -15 minutes on low heat.
- Add the parmesan cheese and salt & pepper and stir for 5 minutes.
- Serve hot!
Note: If after the 3rd step you find that the risotto is still slightly uncooked add 1/2 cup of water and leave to simmer for 5 -10 minutes.
Until next time, crave the dish!