Creamy Roasted Pumpkin Risotto Recipe

Step 1: To begin making the Pumpkin Risotto Recipe, we will first roast the pumpkin in a wok

Step 2: For this heat a tablespoon of olive oil in a wok; add in the pumpkin cubes, sprinkle a pinch of salt and roast until the pumpkin is soft and cooked completely

Step 3: Keep half the roasted pumpkins aside and puree the remaining half

Step 4: Once cooked, allow it to cool a little and then puree it in a blender

Step 5: Keep the roasted and pureed pumpkin aside

Step 6: Keep the vegetable stock simmering on low heat in a sauce pan, while we proceed to cook the rice

Step 7: Click to see the video recipe of how to make vegetable stockIn our next step, we will cook the risotto rice

Step 8: In a heavy bottomed pan, that also has a lid; heat two tablespoons of olive oil and add in the chopped onion and garlic

Step 9: Saute the onion and garlic on medium heat until the raw smell goes away and has changed its color to a light pink or light golden

Step 10: Dont let the onions get brown

Step 11: Stir in the rice into the onion mixture and stir fry for a couple of minutes

Step 12: Next add in the wine and cook, stirring continously until the wine has evaporated

Step 13: Gradually add in the hot vegetable stock a little at a time to the rice

Step 14: As the stock keeps getting absorbed by the rice, keep stirring and adding a little more stock at a time, until all the stock has been used and absorbed by the rice

Step 15: By the end of it, the risotto rice will be tender and have a creamy texture

Step 16: Make sure you keep stirring the Risotto rice, so it cooks evenly and does not get burnt to the bottom of the pan

Step 17: Finally stir in the puréed pupkin, the sour cream or mascarpone cheese; check the salt and spice levels and ddjust to suit your taste

Step 18: Finally stir in the coarsely pounded black pepper and the chopped parsely

Step 19: Turn off the heat

Step 20: Serve the Pumpkin Risotto in bowls garnished topped with a few pieces of roasted pumpkin for each bowl

Step 21: Drizzle extra virgin olive oil on top just before serving

Step 22: You can also optionally topped the Risotto with Parmesan cheese or even Sour Cream and serve hot