Pumpkin and Prosecco Risotto. 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. Roast Pumpkin Spinach Risotto recipe that's great for family dinners.

Making risotto requires your full attention. Though the rice can be partially cooked in advance and cooled, the finishing process is so precise that the risotto cannot wait for your guests. Simple, yet stylish, Hugh Fearnley-Whittingstall's pumpkin risotto with crispy sage takes no time to cook. You can Cook Pumpkin and Prosecco Risotto using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pumpkin and Prosecco Risotto

It's 40 g of butter.
Lets Go Prepare 1 of onion.
What You needis 3 cloves of garlic.
It's 300 g of arborio rice.
What You needis 300 ml of Prosecco or white.
It's 1 pint of vegetable stock.
It's 1 of medium or 2 small pumpkins (can use squash).
It's 100 g of parmesan.
Lets Go Prepare 1 of Ball of mozarella.
What You needis of Few pinches of thyme or leaves of sage.
It's of Small bag walnut pieces.
Lets Go Prepare Tablespoon of sugar.
Lets Go Prepare of Salt and pepper.
Lets Go Prepare of Cayenne pepper.

In the heart of Veneto, we take you on a culinary experience and introduce you to the historical Inn Valentino. Finely grate the Parmigiano Reggiano and set to one side. Add the spring onions and pumpkin or butternut squash and cook gently, stirring often, for another two or three minutes. Stir in the pumpkin and mushrooms.

Pumpkin and Prosecco Risotto step by step

Peel, deseed and chop your pumpkin into chunks. Add to a baking tray and sprinkle with oil salt and pepper then put in the oven at 200c for 20-30 mins until starting to go crispy.
Meanwhile chop your onion and prep garlic (I used a press). Add to a large pan with 30g melted butter and fry until golden..
Add your rice and stir in for 1 minute then add your Prosecco and bring to boil. Allow it to simmer and reduce by half.
On a medium heat add a ladle of your vegetable stock until absorbed then add a ladle more, keep doing until all the liquid is absorbed. Keep taste checking the texture when you get towards the end of your liquid. Texture should be soft with a slight bite (you can always add more liquid if it’s not yet cooked).
Add finely chopped herb (sage or thyme work well), your mozzarella and Parmesan and stir on a low heat until mixed in..
Take your pumpkin out of the oven, mash half and mix into your risotto and serve the rest of top of your dish.
To make candied walnuts toast them for 2 min in a dry pan on a medium heat, add a lump of remaining butter, tablespoon of sugar (used Demerara), 2 pinches of cayenne pepper and fry until sizzling and starting to caramelise. Sprinkle on top of your dish!.

Cook, stirring often until the liquid is almost all absorbed. You don't want the liquid to be boiling in with the rice, just a gentle simmer. This Italian risotto recipe is both vegetarian and vegan, as long as you use vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients, including the rice, white wine, pumpkin, and seasonings. The pressure cooker creates creamy risotto in a hands-free way.