Pumpkin risotto by Yulia Vysotskaya
Description
The recipe won't take much time. If you're a pumpkin lover, then Julia Vysotskaya's "risotto" dish is definitely for you. It turns out bright, beautiful, and delicious. Cooking is very easy if you follow the step-by-step instructions provided in the recipe. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Thoroughly rinse the pumpkin, peel it, and do not discard the peel—add it together with the pumpkin pieces to a saucepan, then cook to make a vegetable broth, seasoning with salt to taste.
- 3
Step 3
Place pumpkin pieces into a baking dish, sprinkle lightly with salt and thyme, drizzle with olive oil. Bake in the oven at 200 degrees Celsius for 20-30 minutes.
- 4
Step 4
Bake the pumpkin until tender.
- 5
Step 5
Pour olive oil into a frying pan, add butter, sliced onion, and minced garlic clove, and sauté until the onion becomes translucent.
- 6
Step 6
Blend the fried onion with the oil mixture using a blender, and in the meantime, remove the skillet from the heat.
- 7
Step 7
Return the onion-oil mixture to the skillet.
- 8
Step 8
Add the rice and sauté for 3-4 minutes.
- 9
Step 9
Pour dry white wine into the skillet and evaporate the alcohol fumes.
- 10
Step 10
Pour in the vegetable pumpkin broth and continue cooking. The liquid should completely cover the rice and be slightly above it.
- 11
Step 11
To prepare pica risotto, grate Parmesan on a fine grater.
- 12
Step 12
Pour in 1-2 tablespoons of vermouth or port wine, stir, and continue cooking.
- 13
Step 13
Add grated Parmesan, mix it into the risotto, and drizzle with olive oil.
- 14
Step 14
Add the baked pumpkin to the risotto and heat once again.
- 15
Step 15
Serve the pumpkin risotto at the table, placing grated Parmesan nearby—add it optionally to taste. This bright, beautiful, and delicious dish is sure to please pumpkin lovers.