Name: Pumpkin and Red Wine Risotto recipe by Chef (Mrs) Reetu Uday Kugaji at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Onion chopped very fine; 4 cups Hot Vegetable Stock; 2 cups Carnaroli rice / Arborio rice; 1 cup Red pumpkin cut into very small dices; 1/2 cup Red wine; 3/4 cup Red pumpkin puree; 1/4 cup Olive oil; 1/4 tbsp Unsalted Butter; For the seasoning:; Freshly ground black pepper to taste; Salt to taste; To stir in after the Risotto is cooked:; 1/4 cup Grated parmesan cheese; 1/4 cup Fresh basil finely chopped; 1/4 tbsp Unsalted Butter; For the garnish:; 1/2 bunch Baby spinach small and shredded; 4 Sun dried tomato slices; 2 Garlic finely chopped; Oil as required to shallow fry

ABOUT Pumpkin and Red Wine Risotto RECIPE

A vegetarian recipe but prepared with wine. Risotto rice cooked in red wine with healthy and nutritious pumpkin cubes and puree! Dedicated to all the Italian Cuisine and Wine Lovers!

Ingredients Serving: 4

1 Onion chopped very fine
4 cups Hot Vegetable Stock
2 cups Carnaroli rice / Arborio rice
1 cup Red pumpkin cut into very small dices
1/2 cup Red wine
3/4 cup Red pumpkin puree
1/4 cup Olive oil
1/4 tbsp Unsalted Butter
For the seasoning:
Freshly ground black pepper to taste
Salt to taste
To stir in after the Risotto is cooked:
1/4 cup Grated parmesan cheese
1/4 cup Fresh basil finely chopped
1/4 tbsp Unsalted Butter
For the garnish:
1/2 bunch Baby spinach small and shredded
4 Sun dried tomato slices
2 Garlic finely chopped
Oil as required to shallow fry

Instructions

In a pressure cooker, heat olive oil add onions, sauté till translucent, add pumpkin cubes & pumpkin puree, sauté for 2 mins.
Add rice, combine the hot vegetable stock, red wine, unsalted butter, season it with salt and freshly ground black pepper, stir well.
Cover with lid, lower the heat to maintain the pressure and cook for 6 minutes.
Release the pressure by running cold water over the cooker or pressing the quick-release valve on your cooker.
Remove from the flame, stir in finely chopped fresh basil, grated Parmesan cheese and butter, add more seasonings to taste.
In a non-stick pan, pour and heat oil, add the shredded baby spinach, remove when crisp on a kitchen absorbent paper to remove excess oil.
In the remaining oil, fry the finely chopped garlic till golden brown, remove and place on a kitchen absorbent paper to remove excess oil
Serve the prepared Risotto hot, garnished with fried shredded baby spinach, burnt garlic and slices of sun-dried tomatoes.

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