Recipe of Speedy Roasted Pumpkin Risotto

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a special dish, roasted pumpkin risotto. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Roasted Pumpkin Risotto is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Roasted Pumpkin Risotto is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have roasted pumpkin risotto using 12 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Pumpkin Risotto:

1. Take 1 cup shortgrain Rice (I used Egyptian rice)
2. Take 11/2 cup thinly sliced pumpkin
3. Make ready 2-3 tablespoon capsicum cut into small cubes
4. Get 2-3 tablespoon carrot cut into small cubes
5. Make ready 1 Onion Finely Diced
6. Prepare 2 tablespoon Olive oil
7. Make ready 1 Stick Celery Finely Diced
8. Prepare 1 Garlic Clove Finely Diced
9. Make ready to taste Salt
10. Make ready to taste Black pepper
11. Take As required Coriander flavoured Raita to serve
12. Take 3 cups Vegetable Stock(homemade)

Steps to make Roasted Pumpkin Risotto:

1. Clean and soak rice for at least an hour.
2. Heat a pan and dry roast pumpkin pieces in low flame until they get charred.
3. Remove and grind to a paste with little water. I kept some small pieces un grinded and kept aside.
4. Heat the vegetable stock to a slow simmer.
5. I make vegetable stock by boiling 1 carrot, 1 onion cut into small pieces, some green peas, salt and pepper for half an hour in slow flame and then drain and reserved the stock.
6. In a large frying pan heat olive oil over a medium heat and then add the onion, garlic and celery and cook for 5 minutes until softened.
7. Add in the rice stirring until the grains become translucent.
8. Add the small cubed carrot, capsicum and roasted pumpkin pieces.
9. Now stir in the hot vegetable stock 1 tablespoon at a time, stirring continually in medium high heat.
10. Make sure all of the stock has been incorporated each time and the pan is dry.
11. Repeat this until all of the stock is incorporated and the rice is cooked completely. It will take about 20-25 minutes to cook rice completely.
12. Now stir in the pumpkin puree and incorporate well. Add pepper and salt.
13. Cover with the lid and simmer for 5 minutes.
14. The texture of your risotto should be soft yet not mashy.
15. Serve the risotto with coriander flavoured yoghurt and garnish with some greens and chilli flakes.

So that’s going to wrap this up for this exceptional food roasted pumpkin risotto recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!