Pumpkin Risotto Recipe, newly suggestion for this Christmas

Christmas is coming, with the joyful atmosphere of the new festive season. Now, you are wondering what to prepare for your friends and family. Pumpkin Risotto is always a great idea for you.

From the beginning, you are attracted by the characteristic yellow color of pumpkin. Not to mention pumpkin is a healthy food. Pumpkin is a good source of potassium, vitamin C, fiber and antioxidants that promote heart health.

Pumpkin Risotto is an Italian recipe, which is absolutely delicious and is loved by foodies everywhere. Made with arborio rice, white wine, sour cream, pumpkin, onion and garlic, this main dish recipe can be enjoyed for lunch or dinner and is quite sumptuous. Served with a drink of your choice and some garlic bread, this vegetarian recipe can be enjoyed on special occasions like kitty parties, potlucks, game nights or a casual get together and will surely leave your friends craving for more. The taste of creamy risotto feels like an explosion of flavours in the mouth and tantalizes your taste buds to an unlimited extent.

Ingredients:

• 1 cup Arborio rice
• Salt
• 1 onion
• 4 tablespoon sour cream
• 1/4 cup white wine
• 4 tablespoon parmesan cheese
• 250 gm pumpkin
• black pepper as required
• 2 cloves garlic
• 2 cup veg stock
• 2 tablespoon refined oil
• 1 potato

Step 1 Chop pumpkin and roast in oil

Firstly, chop the pumpkin into cubes along with onions and garlic. Now, in a pan, heat 1 tablespoon of oil over medium flame and add the chopped pumpkin cubes in it. Roast the pumpkin cubes with a pinch of salt for a while. Cook until the pumpkin becomes tender.

Step 2 Simmer the pumpkin in veg stock

Now, remove from heat and keep aside for a while. Keep the same pan over medium flame and add veg stock in it. Let it simmer until it reduces to half of its quantity. Once done, take it off the flame and let it cool.

Step 3 Cook arborio rice with pumpkin

Meanwhile, in another pan, heat oil over low flame and add chopped onion and garlic in it. Saute till the onions become tender and then add the arborio rice. Let them cook on low flame. Now, transfer the simmered veg stock in this pan and stir continuously. Once the rice starts absorbing the veg stock, add the cream, cheese and white wine to it. Keep stirring the rice to get the desired consistency.

Step 4 Cook the risotto for another 10 minutes and serve hot with garlic bread

Cover the mixture with a lid and let it cook for 8-10 minutes. Remove the lid and add the chopped pumpkin cubes with the desired amount of salt and pepper in the rice. Cook for another minute or so and then remove from heat. Transfer the dish in a plate or you can add a classic touch by scarping out pumpkin flesh for the dish and use the shell for serving. Just grease it with butter and bake it and serve your risotto in the pumpkin shell and garnish with mint leaves.

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