Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pumpkin and prosecco risotto. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Pumpkin and Prosecco Risotto is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Pumpkin and Prosecco Risotto is something which I’ve loved my entire life.

Wine Pairings for Pumpkin Risotto With its buttery notes, Chardonnay pairs nicely with the creamy risotto and pumpkin. Bubbles are always fun - Especially for a special occasion. Pumpkin and Prawn risotto recipe is a creamy dish perfect to heat up a cold autumn day: learn how to make a delicious risotto with these ingredients. Cook the onions and garlic until soft, then add the pumpkin and rice and cook, stirring until the rice is translucent.

To get started with this recipe, we have to first prepare a few ingredients. You can have pumpkin and prosecco risotto using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pumpkin and Prosecco Risotto:

1. Get 40 g butter
2. Prepare 1 onion
3. Get 3 cloves garlic
4. Prepare 300 g arborio rice
5. Prepare 300 ml Prosecco or white
6. Take 1 pint vegetable stock
7. Take 1 medium or 2 small pumpkins (can use squash)
8. Prepare 100 g parmesan
9. Make ready 1 Ball of mozarella
10. Prepare Few pinches of thyme or leaves of sage
11. Take Small bag walnut pieces
12. Make ready Tablespoon sugar
13. Prepare Salt and pepper
14. Take Cayenne pepper

You don't want the liquid to be boiling in with the rice, just a gentle simmer. You could also reduce tomato juice for the same effect. Making risotto requires your full attention. Though the rice can be partially cooked in advance and cooled, the finishing process is so precise that the risotto cannot wait for your guests.

Steps to make Pumpkin and Prosecco Risotto:

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!

Making risotto requires your full attention. Though the rice can be partially cooked in advance and cooled, the finishing process is so precise that the risotto cannot wait for your guests. This baked Pumpkin Risotto looks thoroughly unimpressive when it comes out of the oven. But with a few big stirs, it miraculously transforms into a luxurious, CREAMY risotto with a magnificent colour that no one can resist! And to think that you can make this without standing over the hot stove, stirring.

So that is going to wrap this up with this exceptional food pumpkin and prosecco risotto recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!