Risotto is an incredibly simple and delicious Italian dish with rice as the main ingredient. Its varieties, like everyone's favorite pasta, there are many. But this review of the article will be devoted to pumpkin risotto.
Recipe content:
- Rice
- Bouillon
- Kneading
- Cooking time
- Cooking utensils
- General Tips for Making a Successful Pumpkin Risotto
- Pumpkin risotto recipe
- Risotto with pumpkin and mushrooms
- Risotto with pumpkin and chicken
- Risotto with pumpkin and shrimps
- Risotto with pumpkin in a slow cooker
- Video recipe
Risotto is a delicious dish. In its preparation, it is important to remember that this is not rice porridge or pilaf, but a meal of a creamy consistency. It is time-tested and in order to do it, you need to know certain rules. One of the main points to get the right consistency of the dish is to pre-fry the rice. But besides this subtlety of such a wonderful meal, you still need to know some secrets.
Rice
- The degree of cooking the rice should be al dente, i.e. slightly undercooked, but it should give the dish a creamy consistency.
- Rice can be any variety with a high starch content, which will give a creamy effect. But mostly experienced Italian chefs prefer: Arborio, Carnaroli, Vialone Nano, Baldo, Padano and Maratelli.
- You cannot rinse the rice, otherwise all the starch will come out of it, and the dish of the desired consistency will not work.
- The grains of rice should be round and whole. The damaged ones will boil faster, making the risotto not uniform.
Bouillon
- The risotto broth must be fresh, only boiled.
- The broth can be chicken, vegetable or fish. But the classic option is beef. For seafood, just hot boiled water is suitable.
- The ratio of broth and rice: 1 liter of broth and 1 tbsp. rice.
Kneading
- First of all, rice with onions (preferably shallots) and garlic are fried in butter. After 5-7 minutes of roasting the grains and absorbing all the aromas, pour white dry wine (or sherry, or vermouth) and wait until it evaporates. Next, hot broth is introduced in small portions (so as not to violate the temperature regime) and constantly stir.
- After the rice is in the pan, you should immediately begin to knead it, not leaving it for a second.
Cooking time
- The cooking time depends on the selected type of rice. The manufacturer's packaging will say the exact cooking time. For example, arborio will be ready after 18-20 minutes, and vialone and carnaroli - 15 minutes.
- If the broth has run out, while the rice is still raw, you need to add a little boiling water.
Cooking utensils
- Italians cook risotto in a large, thick-bottomed skillet with high sides. The thick bottom ensures that the rice is uniform, and the large surface helps the liquid evaporate more quickly.
- It is better to knead the dish with a spatula with holes in the center so that the risotto seeps through it. This will improve the effect and result of the dish.
General Tips for Making a Successful Pumpkin Risotto
- To get the creamy consistency of the risotto, add butter whipped with a blender and grated parmesan (pecorino) to it at the last stage. After that, sprinkle with herbs and leave to rest for 10 minutes before serving.
- For frying products, butter and olive oil are usually used in equal proportions. Sometimes the food is cooked in chicken fat.
- You need to salt the dish correctly. Firstly, the broth must be salty, and secondly, it must be borne in mind that the cheese is also salty. Therefore, the main portion of salt is added at the very end of cooking.
- The risotto is served extremely hot, otherwise the rice will stick together.
Well, now that all the secrets have been revealed, you can directly proceed to the preparation of the dish. We offer four risotto recipes: with pumpkin and mushrooms, with pumpkin and chicken, with pumpkin and shrimp, with pumpkin in a slow cooker.
5 homemade pumpkin risotto recipes
In cold autumn weather in Italy, as well as throughout the world, dishes made from vegetables typical of the autumn season are popular. And the most affordable vegetable is pumpkin. There are as many recipes with her as with potatoes. For example, pumpkin risotto is very often prepared. Dishes are always bright, tasty and beautiful. Therefore, success is always guaranteed. In addition, pumpkin still has a lot of useful properties, vitamins and minerals. It goes well with all kinds of products.
Risotto with pumpkin and mushrooms
This recipe is a dish of proper, dietary and lean nutrition: rice, pumpkin puree and mushrooms. And instead of butter, only olive oil is used.
- Caloric content per 100 g - 95, 1 kcal.
- Servings - 6
- Cooking time - 30 minutes
Ingredients:
- Carnaroli rice - 300 g
- Pumpkin - 400 g
- Champignons - 300 g
- Shallots - 1 pc.
- Garlic - 1 clove
- Olive oil - 3 tablespoons
- Dry white wine - 1 tbsp.
- Parmesan cheese - 5 tablespoons
- Salt, pepper and nutmeg - a pinch
Preparation:
- Peel the pumpkin, remove the seeds, cut into cubes, lower it into a cooking pot and pour 1.5 liters of water. Cook for 20 minutes until tender and blend until smooth. Leave the water, it will be needed for the risotto.
- Wash the champignons, cut into strips and fry in a frying pan in butter with finely chopped garlic until soft.
- In another skillet, fry the chopped onion and rice in oil for 5 minutes. After that, pour in the wine and let it evaporate.
- Add pumpkin puree and 2 scoops of pumpkin stock. Cook the rice, stirring occasionally, and add broth as needed.
- 5 minutes before the rice is cooked, add the mushrooms and mix well.
- Sprinkle the finished risotto with grated Parmesan and season with nutmeg before serving.
Risotto with pumpkin and chicken
Delicious and healthy - pumpkin and chicken risotto. Thanks to the rice, this dish is a valuable source of energy.
Ingredients:
- Rice - 1 tbsp.
- Pumpkin - 500 g
- Vegetable oil - 2 tablespoons
- Chicken fillet - 250 g
- Onions - 1 pc.
- Dry white wine - 1/2 tbsp.
- Hard cheese - 4 tablespoons
- Dried thyme, pepper and salt - to taste
Preparation:
- Wash the chicken and put it in a saucepan. After boiling, remove the foam, add salt, pepper and cook until tender, about 40 minutes.
- In a skillet in oil, simmer the chopped onions.
- Put rice, thyme on the onion and lightly fry everything.
- Cut the pumpkin into small pieces and send to the rice.
- Gradually pour in the chicken stock (about 1 L) and cook with continuous stirring, about 20 minutes, until cooked through.
- 5 minutes before the end of cooking, add the chicken pulp to the pan and pour in the wine.
- Remove the prepared food from the heat, sprinkle with cheese, cover and leave to brew for 5 minutes.
Risotto with pumpkin and shrimps
Pumpkin with shrimps is a healthy and win-win dish. These products are in perfect harmony with each other, as well as in combination with rice.
Ingredients:
- Rice - 100 g
- Chicken broth - 100 ml
- Butter - 40 g
- Olive oil - 10 g
- Parmesan cheese - 40 g
- Shallots - 1 pc.
- Pumpkin - 200 g
- Shrimps - 10-15 pcs.
- Garlic - 1 clove
- White wine - 10 ml
- Salt and pepper to taste
Preparation:
- Boil pumpkin cut into small cubes until tender.
- Fry the shrimps in olive oil.
- Fry chopped shallots and garlic in a skillet in olive oil. Add rice, thyme and wine.
- When the wine has evaporated, gradually pour in the chicken stock and cook the rice almost until tender.
- Add boiled pumpkin and fried shrimp to the rice.
- Correct the taste of the dish with salt and pepper, sprinkle with grated cheese and serve the risotto to the table.
Risotto with pumpkin in a slow cooker
A multicooker is a great helper in the kitchen, especially for lazy and busy housewives. And in it you can very simply cook the pearl of Italian cuisine - risotto.
Ingredients:
- Rice - 200 g
- Pumpkin - 300 g
- Olive oil - 50 ml
- Purple onion - 1 pc.
- Garlic - 3 cloves
- Butter - 50 g
- Broth - 1 l
- Salt to taste
Preparation:
- Peel the pumpkin, remove the seed part, wash and cut into medium pieces.
- Peel and chop the onion and garlic.
- Pour olive oil into the multicooker bowl and turn on the "frying" mode for 10 minutes, at a temperature of 130 ° C. Place the pumpkin slices and fry them until they set into a thin golden crust. Put the finished pumpkin on a plate.
- Pour oil into a bowl and put onion and garlic. Cook them on the same setting for 3 minutes, until light translucent.
- Then add rice and, without changing the mode, continue to cook the dish for 5 minutes, stirring constantly.
- After that, pour the broth so that it completely covers the rice and cook on the same mode for 30 minutes, stirring constantly. When the liquid has boiled away, add another small portion and continue stirring constantly.
- After 10 minutes, add the pumpkin and add the broth. Prepare the risotto by periodically adding the amount of liquid indicated in the recipe. When the rice is thick, add salt and butter. Stir and taste.
Video recipes:
