To begin making the Pumpkin Risotto Recipe, we will first roast the pumpkin in a wok. 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. Keep half the roasted pumpkins aside and puree the remaining half.
Once cooked, allow it to cool a little and then puree it in a blender. Keep the roasted and pureed pumpkin aside.
Keep the vegetable stock simmering on low heat in a sauce pan, while we proceed to cook the rice. Click to see the video recipe of how to make vegetable stock
In our next step, we will cook the risotto rice. In a heavy bottomed pan, that also has a lid; heat two tablespoons of olive oil and add in the chopped onion and garlic. 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. Dont let the onions get brown.
Stir in the rice into the onion mixture and stir fry for a couple of minutes. Next add in the wine and cook, stirring continously until the wine has evaporated. Gradually add in the hot vegetable stock a little at a time to the rice. 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. By the end of it, the risotto rice will be tender and have a creamy texture. Make sure you keep stirring the Risotto rice, so it cooks evenly and does not get burnt to the bottom of the pan.
Finally stir in the puréed pupkin, the sour cream or mascarpone cheese; check the salt and spice levels and ddjust to suit your taste. Finally stir in the coarsely pounded black pepper and the chopped parsely. Turn off the heat.Â
Serve the Pumpkin Risotto in bowls garnished topped with a few pieces of roasted pumpkin for each bowl. Drizzle extra virgin olive oil on top just before serving. You can also optionally topped the Risotto with Parmesan cheese or even Sour Cream and serve hot.Â