Best 3 Risotto Of Pumpkin With Rocket And Parmesan Recipes
Embark on a culinary journey with our exquisite Risotto of Pumpkin with Rocket and Parmesan, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the velvety smoothness of pumpkin with the peppery zest of rocket and the nutty richness of Parmesan cheese.
Savor the creamy texture of Arborio rice, cooked to perfection in a flavorful broth infused with pumpkin puree. Each bite bursts with the sweetness of pumpkin, complemented by the sharp notes of rocket and the savory umami of Parmesan.
Our collection of recipes caters to various dietary preferences, offering both vegetarian and vegan options. Indulge in the classic Risotto of Pumpkin with Rocket and Parmesan, delight in the Vegan Risotto of Pumpkin with Spinach and Cashews, or try the unique Risotto of Pumpkin with Pancetta and Sage for a savory twist.
Each recipe is meticulously crafted with step-by-step instructions, ensuring culinary success even for novice cooks. Discover the secrets of achieving the ideal risotto consistency, from toasting the rice to stirring in the perfect amount of broth. Master the art of balancing flavors and creating a harmonious dish that will impress your family and friends.
Welcome to a world of culinary wonders, where pumpkin takes center stage in a symphony of flavors. Let your taste buds rejoice as you embark on this risotto adventure, where each bite promises a moment of pure indulgence.
PUMPKIN AND GOAT CHEESE RISOTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
- Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.
- Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.
- Divide the risotto among 6 shallow bowls. Sprinkle each with the bacon, goat cheese and remaining parsley and serve.
PUMPKIN RISOTTO
For Halloween with my friends Siegfried and Roy, we decorated individual servings of the finished risotto by drizzling on reduced beet juice that looked like deep red blood! You could also reduce tomato juice for the same effect. 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, but rather your guests have to wait for the risotto.
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
- Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
- Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
- Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.
RISOTTO WITH TRUFFLE AND PARMESAN
I created this recipe because there is nothing quite like creamy, savory rice. It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible (as it turns like glue if held too long!)
Provided by blondie5for5
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat chicken broth in a stockpot over medium-low heat until warmed.
- Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
- Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
- Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.
Nutrition Facts : Calories 498.1 calories, Carbohydrate 60.5 g, Cholesterol 33.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 8.1 g, Sodium 1126.5 mg, Sugar 2 g
Tips:
- For the best risotto, use a good quality arborio rice. Arborio rice is a short-grain rice that is high in starch, which helps to create a creamy risotto.
- Toast the rice in a little olive oil before adding the liquid. This will help to bring out the flavor of the rice and prevent it from sticking to the pan.
- Add the liquid to the rice gradually, stirring constantly. This will help to prevent the rice from becoming too mushy.
- Cook the risotto until it is al dente, or slightly firm to the bite. This will usually take about 18-20 minutes.
- Stir in some Parmesan cheese and butter at the end of cooking. This will help to make the risotto creamy and flavorful.
- Garnish the risotto with fresh herbs, such as basil or parsley. This will add a pop of color and flavor to the dish.
Conclusion:
Risotto is a delicious and versatile dish that can be made with a variety of ingredients. The key to making a great risotto is to use good quality ingredients and to cook the rice properly. With a little practice, you can make a risotto that will impress your family and friends.
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