Simple Way to Make Gordon Ramsay Roasted Pumpkin Risotto

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roasted pumpkin risotto. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

I roasted baby pumpkin halves and served the risotto in them which made for a great presentation. While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed. It's that time of week again.

Roasted Pumpkin Risotto is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Roasted Pumpkin Risotto is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook roasted pumpkin risotto using 12 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Pumpkin Risotto:

1. Prepare 1 cup shortgrain Rice (I used Egyptian rice)
2. Take 11/2 cup thinly sliced pumpkin
3. Take 2-3 tablespoon capsicum cut into small cubes
4. Prepare 2-3 tablespoon carrot cut into small cubes
5. Take 1 Onion Finely Diced
6. Take 2 tablespoon Olive oil
7. Get 1 Stick Celery Finely Diced
8. Make ready 1 Garlic Clove Finely Diced
9. Take to taste Salt
10. Make ready to taste Black pepper
11. Take As required Coriander flavoured Raita to serve
12. Prepare 3 cups Vegetable Stock(homemade)

Here Rachel opts for a quicker, richly flavoured risotto where the pumpkin is roasted and added right at the end to. I never thought to mash the pumpkin before adding it to risotto. Roasted pumpkin risotto with crispy sage and crunchy pumpkin seeds! Its the perfect season for such meals and also because I can go for pumpkin or risotto any time of the year.

Instructions 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.

Roasted pumpkin risotto with crispy sage and crunchy pumpkin seeds! Its the perfect season for such meals and also because I can go for pumpkin or risotto any time of the year. Cider and Bourbon-spiked creamy pumpkin risotto with prosciutto and goat cheese. This hearty side dish will feed a crowd and wow your taste buds! Hypothetical situation: You're bored for the first time.

So that is going to wrap this up for this exceptional food roasted pumpkin risotto recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!