In the autumn, vegetables are served to season the dish, the most popular of which is the pumpkin. From September to November, a pumpkin can be found literally in all dishes: desserts, pastries, drinks, meat dishes, salads and side dishes. We decided to keep up with the autumn boom and cook a risotto with pumpkin.
Risotto with pumpkin and mushrooms - recipe
If you have the opportunity to put aromatic forest mushrooms in the risotto, then make sure to use it, otherwise normal store veshenki with champignons can become a good addition to the dish.
Ingredients:
- onion - 65 g;
- garlic teeth - 3 pieces;
- twigs of thyme - 2 pcs .;
- rice arborio - 2 items;
- Pumpkin puree - 430 g;
- butter - 35 g;
- water 720 ml;
- champignons - 85 g.
Preparation
Save the crushed onion with a pair of garlic teeth to a light cream shade. Add the rice grains to the frying pan and mix, so that each of the seeds is covered with a thin layer of oil. Add the pumpkin puree and start pouring water over the ladle at a time. Replace the liquid in the dish with a broth or a mixture of broth and cream. When the moisture is completely absorbed - add the next portion and so on until you bring the rice to readiness. In this case, the risotto should be continuously mixed.
In parallel with the preparation of risotto, fry the plates of mushrooms with the remaining garlic teeth. Add thyme leaves and serve mushroom fry over the risotto.
This risotto with pumpkin can be done in a multivarquet repeating the cooking technology in the "Plov" mode.
Risotto with pumpkin and shrimps
Ingredients:
- pancetta - 95 g;
- shrimps (peeled) - 430 g;
- onion - 65 g;
- garlic teeth - 2 pieces;
- rice - 1 item;
- vegetable broth - 1 l;
- pumpkin puree - 360 g;
- dried sage - 1 teaspoon;
- cream - 55 ml;
- grated Parmesan - 35 g.
Preparation
Fry the pieces of pancetta to a crunch, transfer them to a napkin, and fry the tail of the shrimp on the stale grease. When the tails turn pink, put them on a plate. Separately, save the crushed onions with garlic teeth. Add rice grains, and a minute later and pumpkin puree. Sprinkle rice with sage and start portioning pour broth, ladle after ladle, pouring the next only after full absorption of the previous one. In the final preparation pour in the cream and pour the grated Parmesan, then mix everything with bacon and prawns.
Risotto with pumpkin and bacon
Ingredients:
- bacon - 45 g;
- leek - 115 g;
- garlic teeth - 2 pieces;
- champignons - 135 g;
- rice arborio - 1 item;
- chicken broth - 485 ml;
- pumpkin puree - 120 g;
- grated parmesan - 55 g.
Preparation
Slices of bacon fry until crunch and place on napkins. On the remaining fat, save the leeks, add mushrooms to it and let the moisture evaporate. After that, mix the mushrooms with the garlic scraped and add the rice. Combine the contents of the dishes with pumpkin puree, and then start pouring the broth, constantly mixing. Once the rice has softened, mix the risotto with parmesan and serve, sprinkling with crumbs of bacon.
Risotto in Milan with pumpkin and saffron
Ingredients:
- purple onion - 45 g;
- pumpkin - 225 g;
- pumpkin puree - 210 g;
- a branch of rosemary;
- boiling water - 480 ml;
- vegetable broth - 480 ml;
- saffron - 1/4 tsp;
- butter - 15 g;
- grated Parmesan - to taste.
Preparation
Fill saffron with half a glass of boiling water. Chop onion and fry it with pieces of pumpkin. When the onion is clear, add rosemary and rice. Stir all the ingredients together, and then add the saffron with water and pour another glass of broth from above. Regularly stirring, pour a glass of broth, then a glass of water, waiting for the grains to soften. In the finale, add pumpkin puree and grated cheese.