Pumpkin risotto. 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.

Pumpkin risotto This version is based on traditional Italian recipes and is easy to make, filling, but not overly heavy. It's a perfect plate of fall goodness. This recipe originally appeared on the Rachael Ray Show.

Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, pumpkin risotto. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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.

Pumpkin risotto is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Pumpkin risotto is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have pumpkin risotto using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin risotto:

{Make ready 1 of Pumpkin.
{Get 8 of bacon slices of.
{Get 300 g of risotto rice of.
{Make ready 1 of Leek.
{Prepare 1 of Onion.
{Prepare 1 Clove of Garlic.
{Make ready 1 of Bouquet Garni Chicken stock &.
{Make ready of Parmesan cheese.
{Prepare of Sour cream Butter &.
{Prepare of White wine.

For more recipes and videos from the show visit RachaelRayShow.com. The risotto is creamy rather than stodgy and gluey. And we haven't used a single drop of cream! Astonishingly few ingredients in Pumpkin Risotto!

Instructions to make Pumpkin risotto:

Cut the pumpkin in thin slices and put it in the oven with olive oil, salt and pepper to roast for 25 minutes at 180°C. .
Prepare your stock with the bouquet Garni, 1 chicken stock, the leek leaves, pepper seeds, cardamone, cilantro seeds and parsley.
Put the onion, leek and garlic in a warm pan with butter and olive oil. Let it go translucide. .
Add the rice and let it get warm a little bit. Add a glass of wine and let it reduce. .
Then add the stock, a full spoon at the time until the liquid reduce. Stir continously for 20 minutes until you get the proper consistancy. .
Put the pumpkin out of the oven. Mash it with a bit of cream and add to the risotto with a nub of butter and the parmesan cheese. Add salt & Pepper generously.
Dress you risotto with one slice of pumpkin, your bacon, more parmesan and few lives of parsley..

The key ingredient to ensure you get right is the rice - see below for more information. Other than this, the other ingredients are actually fairly simple and. It's National Pumpkin Day, and I have a great recipe for tonight, Pumpkin Risotto. If you've been making your own pumpkin puree, that will add an extra delicious freshness, but canned puree will work perfectly fine as well. (Make sure it isn't pumpkin pie filling!!!) Just a handful of ingredients kicks this risotto into a favorite fall dish. Chop and mince half an onion, a garlic clove.

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