Recipe: Yummy Pumpkin and Prosecco Risotto

Pumpkin and Prosecco Risotto.

You can have Pumpkin and Prosecco Risotto using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pumpkin and Prosecco Risotto

1. It's 40 g of butter.
2. It's 1 of onion.
3. Prepare 3 cloves of garlic.
4. It's 300 g of arborio rice.
5. It's 300 ml of Prosecco or white.
6. Prepare 1 pint of vegetable stock.
7. Prepare 1 of medium or 2 small pumpkins (can use squash).
8. It's 100 g of parmesan.
9. Prepare 1 of Ball of mozarella.
10. You need of Few pinches of thyme or leaves of sage.
11. Prepare of Small bag walnut pieces.
12. It's Tablespoon of sugar.
13. It's of Salt and pepper.
14. You need of Cayenne pepper.

Pumpkin and Prosecco Risotto instructions

1. Peel, deseed and chop your pumpkin into chunks. Add to a baking tray and sprinkle with oil salt and pepper then put in the oven at 200c for 20-30 mins until starting to go crispy.
2. Meanwhile chop your onion and prep garlic (I used a press). Add to a large pan with 30g melted butter and fry until golden..
3. Add your rice and stir in for 1 minute then add your Prosecco and bring to boil. Allow it to simmer and reduce by half.
4. On a medium heat add a ladle of your vegetable stock until absorbed then add a ladle more, keep doing until all the liquid is absorbed. Keep taste checking the texture when you get towards the end of your liquid. Texture should be soft with a slight bite (you can always add more liquid if it’s not yet cooked).
5. Add finely chopped herb (sage or thyme work well), your mozzarella and Parmesan and stir on a low heat until mixed in..
6. Take your pumpkin out of the oven, mash half and mix into your risotto and serve the rest of top of your dish.
7. To make candied walnuts toast them for 2 min in a dry pan on a medium heat, add a lump of remaining butter, tablespoon of sugar (used Demerara), 2 pinches of cayenne pepper and fry until sizzling and starting to caramelise. Sprinkle on top of your dish!.