Risotto Recipes Nz Pumpkin
The most delicious, seasonal pumpkin risotto – full of fresh thyme, white wine, a little butter, honey for some sweetness, lots of parmesan cheese, and topped with crispy bacon & black pepper. It is the perfect side dish for any meal this time of year!
The pumpkin risotto starts off by rendering diced bacon slowly until crisp. A quick trick to make dicing raw bacon easier is to throw it in the freezer for 45 minutes or so to firm up. It’ll cut much, much more easily. Once the bacon is crisp, some onion gets cooked in the hot bacon fat.
Fresh thyme gets thrown into the pot, and then the arborio rice goes in. I like to toast the rice for a minute or so before starting the liquid-addition process. If you’ve never made risotto, the process involves slowly adding liquid to the rice and allowing the rice to absorb the liquid and expand as you stir.
Chicken And Pumpkin Risotto
It’s a simple process but takes a little bit of time to stir (trust me, it’s pretty relaxing though). You’ll want to make sure to heat the stock first so you’re not adding cold liquid to the pot and slowing the process down.
To make this risotto special and perfectly seasonal, we’re adding in a little pumpkin puree! I like to whisk the pumpkin into the hot stock before ladling it into the soup for the most even incorporation.
I initially made this by roasting fresh pumpkin, blending it up into a homemade puree, and using that for the risotto. While you can absolutely do this (I have a roasted pumpkin process in this pumpkin soup recipe), I found myself wanting to make this risotto on a weeknight and dreading cutting up a whole pumpkin. I just wanted to get right to the risotto and have dinner done in 30 minutes or so. So…I tried it with store-bought pumpkin puree and honestly it was JUST as good.
Butternut Pumpkin Baked Risotto
Probably due to the final finishing touches – a little butter, some honey for a subtle sweetness, and lots of grated parmesan cheese for a salty, nutty bite. All of these ingredients, plus the crispy bacon on top, makes for truly the most delicious risotto!
My suggestion? Swap out the whipped potatoes in this braised short rib dish and serve the meat over this pumpkin risotto instead. The BEST combination.
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Pumpkin Risotto With Bacon & Parmesan
Hi! I could not be more excited that you’ve found the space where I get to share all of my food creations and love for cooking with you! Simply put, I love nothing more than lighting a few candles, putting on some music, standing in the kitchen and letting my mind dream up what I’m going to cook.This baked Pumpkin Risotto looks thoroughly unimpressive when it comes out of the oven. But with a few big stirs, it miraculously transforms into a luxurious, CREAMY risotto with a magnificent colour that no one can resist!
And to think that you can make this without standing over the hot stove, stirring constantly……. Believe it. You CAN make an amazing, creamy risotto in the oven!
If you’re new to the wonders of baked risotto, this will be a life changing recipe for you. It is truly creamy, it looks and tastes luxurious, and it doesn’t even have a drop of cream in it.
Plant Based Roasted Pumpkin And Spinach Oven Baked Risotto
And yet, rather than standing over a hot stove, stirring constantly for 20 minutes, it’s just plonked in the oven. Take it out, give it a few vigorous stirs – and this is what you get:
It starts on the stove like a normal risotto, with sautéed garlic and onion. We can’t skip this flavour base. Nor do we want to skip deglazing the pot with a touch of white wine (or broth or even water) and toasting the risotto lightly in the pot.
From here, the recipe changes completely from a traditional risotto recipe. Add the liquids and pumpkin, give it a stir, cover, then bake in the oven for 25 minutes
Sausage And Pumpkin Risotto
No stirring. Not even once. In fact, I forbid you to open that oven. If you do, you lose heat and you’ll disrupt the cooking process!
Open the lid, and you’ll be greeted with the sight of some seriously stodgy looking rice, about as far from a creamy risotto as can be. But have faith. This is where the magic happens. Give it a vigorous stir, watch as the soft cooked pumpkin disintegrates and transforms into a puree which creates the creamy pumpkin saucefor this risotto
Astonishingly few ingredients in Pumpkin Risotto! The key ingredient to ensure you get right is the rice – see below for more information.
Baked Pumpkin And Bacon Risotto Recipe
Other than this, the other ingredients are actually fairly simple and adaptable. Don’t have wine? No problems, just use water or broth. Prefer olive oil rather than butter? Go ahead. Switch sage with other herbs, usecanned or fresh pumpkin (yes really), use chicken or vegetable broth, or water + stock powder.
Risotto needs to be made with risotto rice. It has a higher starch content which is what makes the creamy “sauce” without using cream.
The added bonus is that the butter used to crisp up the sage leaves turns into brown butter which is an incredible finish for any risotto. Just one or two teaspoons is all you need to elevate it to another level of luxuriousness.
Roasted Pumpkin Risotto With White Truffle And Marjoram
Let’s put it this way. It’s ok to skip it for an everyday meal. But it’s mandatory for company! – Nagi x
Recipe video above. You'll be amazed how creamy this risotto is - even though it's BAKED withoutconstant stirring!And it tastes asmagnificentas it looks! Note: you won't use all the brown butter, see notes for ways to use the leftovers.
1. Risotto Rice -Risotto needs to be made with risotto rice (Arborio rice) because it’s extra starchy and this is what makes risotto beautifully creamy without the use of cream.
Ham, Pumpkin And Pea Risotto Recipe
2. Pumpkin - Use any fresh pumpkin (any type but not Jack-O-Latern carving ones) OR butternut squash (we call it butternut pumpkin in Australia).
Fresh trumps canned in terms of flavour. However, this can be made with canned pumpkin- use 1.5 cans (even 1 can is enough), and stir it in when it comes out of the oven.
3. Sage goes very well with pumpkin, but it is a very subtle flavour in this dish so don't worry if you don't have it. If you have parsley, thyme or oregano, these will be a good substitute.
Pumpkin And Sage Risotto
5. Leftovers - Risotto doesn't keep well, it thickens. But leftovers make brilliant Arancini Rice Balls! Here's a baked one, here's a fried one.
6. Nutrition per serving, assuming 1 tsp of brown butter, excludes parmesan garnish and crispy sage (because I don't know how to calculate nutrition for that).
Nutrition Facts Baked Creamy Pumpkin Risotto Amount Per Serving (361 g) Calories 422 Calories from Fat 135 % Daily Value* Fat 15g 23% Saturated Fat 9g 56% Cholesterol 39mg 13% Sodium 858mg 37% Potassium 510mg 15% Carbohydrates 60g 20% Fiber 2g 8% Sugar 5g 6% Protein 9g 18% Vitamin A 11020IU 220% Vitamin C 13mg 16% Calcium 154mg 15% Iron 3.6mg 20% * Percent Daily Values are based on a 2000 calorie diet.
Risotto With Pumpkin
Originally published 2014. Post completely rewritten, new photos, new recipe video. Recipe amended very slightly to add crispy sage leaves and tidy up directions.
Serving: 361 g Calories: 422 cal (21%) Carbohydrates: 60 g (20%) Protein: 9 g (18%) Fat: 15 g (23%) Saturated Fat: 9 g (56%) Cholesterol: 39 mg (13%) Sodium: 858 mg (37%) Potassium: 510 mg (15%) Fiber: 2 g (8%) Sugar: 5 g (6%) Vitamin A: 11020 IU (220%) Vitamin C: 13 mg (16%) Calcium: 154 mg (15%) Iron: 3.6 mg (20%)
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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