How to Cook Yummy Pumpkin and Prosecco Risotto

Pumpkin and Prosecco Risotto. Great recipe for Pumpkin and Prosecco Risotto. Served with greens and candied walnuts (optional). Ideal autumn/winter comfort food and great for using up a bit of leftover Prosecco (I used some a week old which I was surprised to find left in my fridge).

Served on top of a leek, crimini mushroom, and chick pea saute. With pumpkin risotto and a smoky paprika based cauliflower mash. I like my steaks very rare so please adjust the doneness of your steak to your liking. You can cook Pumpkin and Prosecco Risotto using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pumpkin and Prosecco Risotto

1. It's of butter.
2. It's of onion.
3. Prepare of garlic.
4. Prepare of arborio rice.
5. It's of Prosecco or white.
6. It's of vegetable stock.
7. You need of medium or 2 small pumpkins (can use squash).
8. You need of parmesan.
9. Prepare of Ball of mozarella.
10. You need of Few pinches of thyme or leaves of sage.
11. It's of Small bag walnut pieces.
12. You need of sugar.
13. Prepare of Salt and pepper.
14. You need of Cayenne pepper.

For a simple, traditional dish that lets pumpkin's mild sweetness shine, adding a pleasant contrast, let's make a delicious pumpkin risotto. This dish is creamy and succulent and will warm bellies and hearts alike. Our favorite recipes for pumpkin risotto are below. Pumpkin Risotto with Goat Cheese & Dried Cranberries is a perfect fall comfort food - Rich, creamy & perfect for an elegant weeknight meal or a vegetarian Thanksgiving.

Pumpkin and Prosecco Risotto instructions

1. 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.
2. Meanwhile chop your onion and prep garlic (I used a press). Add to a large pan with 30g melted butter and fry until golden..
3. 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.
4. 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).
5. Add finely chopped herb (sage or thyme work well), your mozzarella and Parmesan and stir on a low heat until mixed in..
6. Take your pumpkin out of the oven, mash half and mix into your risotto and serve the rest of top of your dish.
7. 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!.

The pumpkin craze is real folks! Is it just me, or is pumpkin everywhere this year?! Pumpkin Spice Cookies, Pumpkin Spice Cereal, Pumpkin Spice Peanut Butter, and of course, the iconic Pumpkin Spice Latte. Sautè with the prosecco wine and, once it evaporates, add the pumpkin diced and a ladle of boiling vegetable broth. Cook by adding, a ladle at time, the broth.