How to Prepare Favorite Pumpkin and Prosecco Risotto

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The ingredients needed to make Pumpkin and Prosecco Risotto:

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

Instructions to make Pumpkin and Prosecco Risotto:

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!

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