So for some reason I have managed to go almost 47 years without ever having had risotto....what was wrong with me? This stuff is good! I made it for the first time a couple months ago and made it again just recently. My youngest son, Zach, the cheese lover, loves this stuff too. It is not hard to make but it is kind of time consuming. I think it's worth it though.
Pumpkin risotto- From Food.com
Servings: 4
Ingredients:
15 g butter
1 tablespoon olive oil
1 onion
2 cloves garlic, crushed
6 mushrooms, sliced
1 1/2 cups arborio rice
1 cup diced pumpkin (I use butternut)
3 -4 cups hot stock (chicken or vegetable)
1/2 cup grated Parmesan cheese
salt
freshly ground black pepper
1/2 cup chopped fresh parsley (optional, I didn't use)
Directions:
1 Heat butter and oil together in a large saucepan or frypan.
2 Gently cook the onion and garlic.
3 Add the rice and cook, stirring until the rice is coated in the oil mix.
4 Cook this about 1 minute.
5 Stir in the pumpkin and mushrooms.
6 Pour over 1 cup of the hot stock.
7 Cook, stirring often until the liquid is almost all absorbed.
8 You don't want the liquid to be boiling in with the rice, just a gentle simmer.
9 Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
10 This takes about 20 minutes.
11 You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
12 Stir in the Parmesan cheese,seasoning and parsley.
13 It will go lovely and sticky with the cheese.
14 Serve immediately.
Not the best photo in fact it doesn't even look all that great in person...but it's not all about looks now is it?
Pumpkin risotto- From Food.com
Servings: 4
Ingredients:
15 g butter
1 tablespoon olive oil
1 onion
2 cloves garlic, crushed
6 mushrooms, sliced
1 1/2 cups arborio rice
1 cup diced pumpkin (I use butternut)
3 -4 cups hot stock (chicken or vegetable)
1/2 cup grated Parmesan cheese
salt
freshly ground black pepper
1/2 cup chopped fresh parsley (optional, I didn't use)
Directions:
1 Heat butter and oil together in a large saucepan or frypan.
2 Gently cook the onion and garlic.
3 Add the rice and cook, stirring until the rice is coated in the oil mix.
4 Cook this about 1 minute.
5 Stir in the pumpkin and mushrooms.
6 Pour over 1 cup of the hot stock.
7 Cook, stirring often until the liquid is almost all absorbed.
8 You don't want the liquid to be boiling in with the rice, just a gentle simmer.
9 Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
10 This takes about 20 minutes.
11 You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
12 Stir in the Parmesan cheese,seasoning and parsley.
13 It will go lovely and sticky with the cheese.
14 Serve immediately.
8 comments:
It looks really good, but has about 10 ingredients more than I can handle. Ha!!
You aren't the only one! I have had it one or maybe two times but was probably 40 before I had tried it. I watched Hell's Kitchen and all they talk about was risotto this and that so I figured I was missing out!
I really want to try making risotto, but Gordon Ramsey has me scared, if you watch Hells Kitchen, you get why I am scared
I don't know that I've ever had that either ... gonna have to try it! Looks amazing!
That looks so yummy! We may have some vegetarians at our house on Xmas and my husband suggested risotto for them. I'm going to suggest THIS risotto!
Actually I think it looks pretty good. At first I thought the pumpkin was pineapple which sounds not too shabby as well. Oh, and I haven't had risotto either :)
Hey Julie - I can't find your email so I am commenting here about the acupuncture mat :-) The only problem I had with it is that you have to lay on it without a shirt on. Really not that big of a deal but I just felt weird doing it. It was $40 so pretty affordable in the grand scheme of tri things!
BTW I love risotto but too lazy to make it myself!
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