How to cook tender pumpkin risotto: a simple recipe
Pumpkin risotto is a delicate, creamy and flavorful dish that is perfect for a cold winter day. Chef Anastasiya Vorzhe shared the recipe for her favorite risotto with pumpkin, which is very silky in texture.
Anastasiya Vorzhe shared her tips on the Shuba website. For risotto, it is better to use Italian rice of the Arborio or Carnaroli varieties. The broth should be added gradually so that the rice does not boil.
The key step in making risotto is mantecare - when you turn off the heat and add butter, cheese, and a little broth to the rice. At this point, you need to stir the risotto very vigorously, which will help achieve a particularly creamy consistency. Keep in mind that even when the heat is off, the rice will continue to absorb the liquid, and the risotto will thicken slightly.
Ingredients.
- Arborio rice - 160 g
- Pumpkin puree - 200 g
- Vegetable broth - 500 ml
- Unsalted butter - 50 g
- White salad onion - 1/2 pc.
- Dry white wine - 1/2 cup
- Grated Parmesan cheese - 40 g
How to prepare.
- Finely chop the onion. Defrost the pumpkin puree if it was frozen.
- Heat the butter in a high-sided frying pan and cook the onion over medium heat until soft, preventing it from turning golden.
- When the onion is ready, add the rice and let it absorb the butter, stirring constantly for 2-3 minutes.
- Pour in the wine when it boils, add the pumpkin puree and stir. 5. Then start adding the hot broth. A couple of ladles at a time and let it boil, stirring. The rice should be constantly in the liquid, but not floating in it. It will gradually begin to release starch and become creamy. Cook in this way for 25 minutes.
- Turn off the heat. Add oil, cheese and half a ladle of broth. Stir vigorously to "whip" it up a bit. The consistency at this stage should be a little liquid. By the time you serve the risotto, it will have thickened.
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