Recipe of Quick Roasted Pumpkin Risotto

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, roasted pumpkin risotto. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

To begin with this particular recipe, we must prepare a few components. You can have roasted pumpkin risotto using 12 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Roasted Pumpkin Risotto:

1. Prepare 1 cup shortgrain Rice (I used Egyptian rice)
2. Make ready 11/2 cup thinly sliced pumpkin
3. Get 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. Get 2 tablespoon Olive oil
7. Take 1 Stick Celery Finely Diced
8. Make ready 1 Garlic Clove Finely Diced
9. Prepare to taste Salt
10. Make ready to taste Black pepper
11. Prepare As required Coriander flavoured Raita to serve
12. Make ready 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 is going to wrap this up for this special food roasted pumpkin risotto recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!