Pumpkin Risotto Recipe Gordon Ramsay

Gordon Ramsay's Pumpkin Risotto With Roasted Mushrooms

WEBMay 6, 2009 · directions. Roughly chop pumpkin into small pieces. Sweat in a sauté pan with whole butter until soft. Transfer to a food processor and puree until smooth. Return …

1. Roughly chop pumpkin into small pieces. Sweat in a sauté pan with whole butter until soft. Transfer to a food processor and puree until smooth. Return to a sauté pan and simmer until the liquid is dissolved and the puree is dry.
2. For the Risotto.4 cups risotto rice, 6 quarts vegetable stock or salted water, 2 cups mixed mushrooms, cooked.
3. Bring half the stock to a boil and season with salt. Boil the rice for 6 minutes or until al dente. Strain and transfer to a baking tray and cool.
4. To Finish. Cooked risotto rice. The remaining vegetable stock or salted water, Pumpkin Puree, 2 shallots minced, 1/2 tbsp chopped garlic, 2 oz white wine,2 tbsp mascarpone cheese,2 tbsp shredded parmesan cheese,-1/2 cup cooked mushrooms, Salt and pepper, Olive oil for sautéing.

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Pumpkin Risotto with Pumpkin Puree Last Ingredient

WEBOct 17, 2022 · Stir in the Arborio rice and toast for 1 minute. Pour in the wine, letting it bubble, deglaze the pan and be absorbed by the rice. Stir …

1. Preheat the oven to 400 degrees F.
2. In a large ovenproof saucepan, heat 1 tablespoon olive oil over medium high heat. Sauté the onions until soft and translucent, about 3-4 minutes. Add the garlic, salt, pepper and red pepper flakes cooking until fragrant, about 30 seconds.
3. Stir in the arborio rice and cook for 1 minute. Pour in the wine, letting it bubble and be absorbed by the rice.
4. Add the pumpkin puree and vegetable broth and bring to a boil. Cover the saucepan with a lid and transfer to the oven.

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