Creamy pumpkin risotto | True Italian recipe 2022

Описание: Pumpkin Risotto Recipe and How To Make Risotto at home.
Hello food lovers! This is #cookcast
Autumn is full of it’s magic, fruits and vegetables so today we will show you how to make #pumpkin #risotto at home. You think Pumpkin Risotto is too hard to make? Think again! This Pumpkin Recipe is creamy, light and vegetarian! This Italian classic pumpkin recipe with original twist will take you to paradise of taste!

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00:00 - Intro
00:43 - Ingredients
01:02 - Pumpkin preparation for risotto
02:26 - How to make homemade broth
03:47 - Pumpkin cream preparation
05:08 - How much rise to use for risotto
08:00 - Adding broth to risotto
08:20 - Adding pumpkin cream to risotto
09:33 - Final touch
10:23 - How to serve Pumpkin risotto

🔥Ingredients:

Recipe for 3 persons.

1 Big Pumpkin (~600g);
Various vegetables for broth;
60g of butter;
100g of Parmigiano Reggiano cheese;
Bit of thyme;
Bit of Salt;
Bit of Pepper;
Bit of Cinnamon;
3 spoons Extra virgin olive oil;

🔥Method:

Put 4 small cubes of butter to the freezer and keep it for the end of recipe.
Cut 600g of pumpkin into cubes and place in a baking pan.
Season with 1 teaspoon cinnamon, salt and black pepper, a little oil, and thyme and place everything in the oven at 225 degrees for 20 minutes.
Once you have them ready, select and set aside 10 of the smaller pumpkin cubes. Transfer the rest to a bowl, add a tablespoon of oil and smash everything with a blender to make a delicious cream.

Prepare a broth with pumpkin peel and carrots, celery, onion, cherry tomatoes, potatoes, black peppers corn and 1.5 l of cold water.
When it starts to boil, add one full table spoon of salt.

Add 350g (2 full hands for one person) of rice to a hot pan or pot and roast for 2 minutes, add a glass of white wine and after a few minutes while on a high heat add the broth little by little and stir often, keep the rice always below the broth level.

After 10 minutes, pour the previously prepared pumpkin cream and continue to stir the broth for another 8 minutes.
Turn off the heat and add 35g of parmigiano reggiano cheese and a few cubes of butter (60g in total) that were previously placed in the freezer. Mix well and serve with black pepper.
Garnish the plate with the remaining pumpkin cubes and thyme.


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