Pumpkin risotto is a perfect winter dish and it's so easy to make, a perfect fall comfort food. Rich, creamy & perfect for a vegetarian.PUMPKIN AND WALNUT RISOTTOIngredients 250 gms red pumpkin, peeled ¼ cup California walnuts, toasted and coarsely crushed + for garnishing1 cup Arborio rice Salt to taste1½ tbsps olive oil1 tbsp butter ½ medium onion1 tbsp chopped garlic ⅓ cup white wine 4 cups vegetable stock Crushed black peppercorns to taste2 tbsps mascarpone cheese Cheese crackers for garnishing Mixed micro greens for garnishing Method1. Preheat oven to 180° C.2. Roughly chop pumpkin and put on a baking tray. Add salt and drizzle 1 tbsp olive oil on top. Put the tray into the preheated oven and roast for 10-15 minutes. 3. Heat butter and remaining olive oil in a non-stick pan. 4. Finely chop onion, add to pan alongwith garlic and sauté for 30 seconds. 5. Add rice and sauté for 1 minute. Add white wine, mix and cook for 2-3 minutes. 6. Add 3 cups vegetable stock, little by little, mix, cover and cook till the rice absorbs the stock and is ¾ done. 7. Blend together ½ of roasted pumpkin and remaining vegetable stock into a smooth puree. 8. Add pumpkin puree, salt and crushed peppercorns to rice, mix, cover and cook till rice is fully done. 9. Add remaining roasted pumpkin, ¼ cup California walnuts and mascarpone cheese, mix and cook for 1-2 minutes. 10. Serve hot garnished with some California walnuts, cheese crackers and micro greens. Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
