Risotto with Pumpkin and Red Wine
A ravishing risotto recipe from Ritu Dalmia. Risotto rice cooked in red wine with pumpkin cubes and puree.
Servings
2
Servings
2
Ingredients
200
gm risotto
50
gm butter
35
ml
olive oil
50
gm onion
chopped
50
ml
red wine
200
gm pumpkin cubes
1
kg
vegetable stock
5
gm salt
50
gm pumpkin paste
Instructions
Put olive oil and butter in hot non-stick pan. Add onions and slow cook till it is brown. Add Risotto stirring it constantly.
Put Red wine and a small portion of Vegetable stock, mix it well with the Risotto.
When half done add pumpkin cubes and pumpkin paste.
Cook it fully for 15-20 minutes on a slow flame.
Add some butter before serving as garnish.