Roasted Pumpkin Risotto. When cooled, scoop out flesh and reserve. It's that time of week again. Start of your week with some new meal prep ideas!

Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's. A spinach and pumpkin risotto served with extra chunks of roasted pumpkin and melted feta cheese on top. Spoon risotto on to plates; top with remaining pumpkin cubes and heated feta. You can have Roasted Pumpkin Risotto using 12 ingredients and 15 steps. Here is how you cook that.

Ingredients of Roasted Pumpkin Risotto

It's 1 cup of shortgrain Rice (I used Egyptian rice).
Prepare 11/2 cup of thinly sliced pumpkin.
It's 2-3 tablespoon of capsicum cut into small cubes.
It's 2-3 tablespoon of carrot cut into small cubes.
Prepare 1 of Onion Finely Diced.
You need 2 tablespoon of Olive oil.
It's 1 Stick of Celery Finely Diced.
Prepare 1 of Garlic Clove Finely Diced.
You need to taste of Salt.
It's to taste of Black pepper.
It's of As required Coriander flavoured Raita to serve.
It's 3 cups of Vegetable Stock(homemade).

Kitchen Sink Tales: Advice is plentiful on how best to cook pumpkin in Italy. Here Rachel opts for a quicker, richly flavoured risotto where the pumpkin is roasted and added right at the end to. Ultra creamy, ultra easy pumpkin risotto. For pumpkin lovers, for risotto lovers, for good food lovers everywhere - this Pumpkin Risotto recipe is for you.

Roasted Pumpkin Risotto instructions

Clean and soak rice for at least an hour..
Heat a pan and dry roast pumpkin pieces in low flame until they get charred..
Remove and grind to a paste with little water. I kept some small pieces un grinded and kept aside..
Heat the vegetable stock to a slow simmer..
I make vegetable stock by boiling 1 carrot, 1 onion cut into small pieces, some green peas, salt and pepper for half an hour in slow flame and then drain and reserved the stock..
In a large frying pan heat olive oil over a medium heat and then add the onion, garlic and celery and cook for 5 minutes until softened..
Add in the rice stirring until the grains become translucent..
Add the small cubed carrot, capsicum and roasted pumpkin pieces..
Now stir in the hot vegetable stock 1 tablespoon at a time, stirring continually in medium high heat..
Make sure all of the stock has been incorporated each time and the pan is dry..
Repeat this until all of the stock is incorporated and the rice is cooked completely. It will take about 20-25 minutes to cook rice completely..
Now stir in the pumpkin puree and incorporate well. Add pepper and salt..
Cover with the lid and simmer for 5 minutes..
The texture of your risotto should be soft yet not mashy..
Serve the risotto with coriander flavoured yoghurt and garnish with some greens and chilli flakes..

If you're new to the wonders of. Turn the risotto out into a large bowl and serve topped with the cubes of roasted pumpkin. Pumpkin risotto is one of the many variations on the classic Italian slow-cooked rice dish, which is Pumpkin has been eaten in Italy since the days of ancient Rome, and it makes a beautiful risotto. Cider and Bourbon-spiked creamy pumpkin risotto with prosciutto and goat cheese. If you've never risotto-ed before, be forewarned, it takes a bit of time and hovering.