Indian Style Pumpkin Risotto Recipe

Ingredients

• parmesan cheese
• 1 tbsp fresh cream
• 1 1/2 cups roughly chopped red pumpkin (bhopla / kaddu)
• 1/2 cup chopped red pumpkin (bhopla / kaddu)
• 3/4 cup arborio rice
• 1 1/2 tbsp butter
• 1 tbsp olive oil
• 2 fresh rosemary stalks
• 1/4 cup chopped onion
• 2 tbsp finely chopped garlic (lehsun)
• salt (namak)

Steps

1. Combine the roughly chopped pumpkin and enough water in a deep non-stick pan, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
2. Drain and blend in a mixer till smooth. Keep aside.
3. Heat the butter and olive oil in a deep non-stick pan, add the rosemary, onions and garlic and sauté on a medium flame for 2 minutes.
4. Add the arborio rice and sauté on a medium flame for 2 minutes.
5. Add ½ cup of vegetable stock, mix well and cook on a medium flame for 2 to 3 minutes or till the vegetable stock gets evaporated, while stirring occasionally.
6. Repeat step 3 with the remaining 2½ cups of vegetable stock.
7. Add the remaining 1 cup of vegetable stock and the chopped pumpkin, salt, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
8. Add the prepared pumpkin sauce, cheese and fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
9. Serve hot.