Quick and Easy Risotto Recipe To Compliment Your Fall or Holiday Table
Sometimes using what you have in the kitchen mixed with a bit of imagination makes for some of the best recipes? This was certainly the case with this pumpkin risotto recipe. It is easy to make and the taste was rich and delicious. If you are looking for a different side dish to present around Fall and the holidays – this one will surely keep your guests talking about it.
There is one word to describe this recipe-YUM! Cooking with pumpkin could make a dish sweet. This pumpkin risotto recipe however is a bit different. The pumpkin and the paprika balance each other beautifully. So your risotto will have a rich and creamy taste but it will not be too sweet nor too spicy. The pumpkin in the recipe just enhances the flavor and adds an extra twist, but it is not meant to overpower the dish.
1 medium zucchini
1 cup rice
garlic (two cloves or half a tablespoon of garlic powder)
1 teaspoon paprika (one tablespoon if you want to balance the sweetness of the pumpkin even more)
1/2 teaspoon oregano
2 tablespoon pumpkin pureed
1/3 cup shredded pecorino romano cheese (or parmesan)
a pinch of salt and pepper
2 tablespoons olive oil
Cook the rice separately. Boil 2 and 1/2 cups of water and 1 cup rice for about 20min.
In a separate pan, put a spoon of olive oil. Cook the onion for about 3 minutes. Add the zucchini and cook for additional 2-3 minutes until slightly soft . Then add the pumpkin and the rest of the spices. Stir until the texture is smooth.
The rice would be ready by the time you make the separate mix. Poor the rice over the onion, pumpkin and spice mixture. Add the extra spoon of olive oil. Add the cheese. Stir until texture is even.
If you feel that the mixture is dry you may add an extra spoon of olive oil.