vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Pumpkin And Apple Risotto

Pumpkin And Apple Risotto
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Pumpkin And Apple Risotto Recipe, How To Make Pumpkin And Apple Risotto Recipe

How to makePumpkin And Apple Risotto?How to cookPumpkin And Apple Risotto?Learn the recipePumpkin And Apple Risottoby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Pumpkin And Apple Risotto

(59 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Pumpkin And Apple Risotto
Author : Vahchef
Main Ingredient : Apple
Servings : 0 persons
Published date : November 10, 2016


Ingredients used in Pumpkin And Apple Risotto
• Baked pumpkin -- pureed, see recipe - 2 cup.
• Apple cider -- or apple juice - 2 cup.
• Olive oil -- divided - 2 teaspoons.
• Arborio rice - 2 cup.
• Hot water -- divided, - 2 1/2 cup.
• Chopped onion - 1/2 cup.
• Peeled apples -- seeded and diced - 1/2 cup.
• Roasted red bell pepper -- peeled - 1/4 cup.
• Scotch bonnet chili - 1/2 cup.
• Roasted poblano chili -- - 1/4 cup.
• Ground cinnamon - 1/2 teaspoons.
• Ground allspice - 1/4 teaspoons.
• Fresh marjoram - 2 teaspoons.
• Salt - 1 teaspoons.
• Freshly ground black pepper - 3/4 teaspoons.
• Pumpkin seeds - 1/4 cup.
Method:
Place 1 cup pumpkin puree in saucepan with cider or juice. Bring to a simmer, cook until hot, about 2 minutes. Set aside, keep warm. In separate saucepan, heat half of oil over medium-low heat. Add rice; saute until each grain is coated with oil. Stir in 2 cups hot water; bring to simmer. continue cooking and stirring until most of the water is absorbed. Add pumpkin-cider mixture 1/4 cup at a time, alternating with remaining hot water, stirring and cooking slowly between each addition until liquid is absorbed and rice is al dente, about 20 minutes. Remove from heat; keep warm. In medium saute pan, heat remaining oil over medium-low heat. Saute onion until soft, about 2 minutes. Add apple; cook 1 t0 2 minutes more. Stir in bell pepper, chilies, dry spices and reamining pumpkin puree. Stir mixture into hot rice. Just before serving, stir in pumpkin seeds and adjust seasoning. Makes 8 to 10 servings.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter