22 Oct '12, 1pm

Pumpkin Risotto Recipe

Pumpkin Risotto Recipe

Arrange diced pumpkin one layer on roasting tray. Drizzle 1/2 tbsp olive oil and season with salt & pepper. Toss to coat evenly. Scatter sage leaves over pumpkin. Baked at pre-heated oven of 200°C (392°F) for 15 minutes, or until the pumpkin is cooked. Reserve 2 tbsp cooked pumpkin for garnishing later. When remaining pumpkin has cooled slightly, transfer to blender with 3 tbsp stock. Blend until the pumpkin puree is of a smooth consistency, adding more stock if needed. In a heated pan, add 1 tbsp olive oil and 15g butter. Saute the onions and celery on low heat until the onions are soft and translucent, about 5 minutes. Turn up the heat and stir in the rice for a minute until nicely coated. Add white wine and wait a few seconds; you will smell the lovely aroma of the wine as it sizzles and evaporates. Add the first ladle of hot stock and the pumpkin puree. Stir continuous...

Full article: http://www.noobcook.com/pumpkin-risotto/

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