How to make Pumpkin Risotto – Original Italian Recipe – Bal Kabaklı Risotto Tarifi

Today, I am cooking a very comforting traditional Italian meal: Pumpkin Risotto! Let’s take advantage of all the fresh pumpkin and prepare a super simple and delicious recipe. I’ll share all the secrets and tricks I’ve learnt living in Italy with you!
Don’t forget to hit the like button (and tell your friends) if you enjoy the video!

Please subscribe and ring the bell to get notified as soon as a new meal is served!

TÜRKÇE ALTYAZILI!
SUBSCRIBE FOR MORE VIDS► https://www.youtube.com/channel/UCD0JC94MB4ANq37nogKcYHw?sub_confirmation=1
INSTAGRAM ►@merve.odabasii

Pumpkin Risotto for 2
Ingredients:
20 grams of butter
Half a spoon of olive oil
Half an onion, finely chopped
150 risotto rice (preferably Arborio)
Half a glass of white wine (or Vegetable stock)
200 ml warm vegetable stock – salted (to be added gradually)
100 gr pumpkin – any kind (baked in the oven with salt and pepper then diced)
15 gr grated Parmesan Cheese

Instructions:
1. Warm the oil and butter in a medium pan in a medium heat.
2. Add the onions and sweat them for a minute.
3. Add the risotto rice and stir it for another minute or so.
4. When it’s ready, add a half glass of wine. Make sure that it’s evaporated in a medium-high heat.
5. Add a bit of vegetable stock for the rice to absorb the flavor.
6. Add the pumpkin and constantly stir it for 3 minutes.
7. When the rice absorbs the liquid, add more stock to cover the rice and give it a mix.
8. Once the rice is al dente (uncooked), stir through the parmesan and the rest of the butter.
9. Turn off the heat and put the lid on for a minute or 2 to give it a rest.
10. Serve it topped with a drizzle of olive oil or balsamic or even with toasted walnuts.

Music:
LiQWYD – Take it
Jeff Kale – Accra