Step-by-Step Guide to Make Award-winning Pumpkin&Parmesan risotto (good with crab claws,lobster, langustines or pan fried scallops)

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Pumpkin&Parmesan risotto (good with crab claws,lobster, langustines or pan fried scallops)

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We hope you got benefit from reading it, now let’s go back to pumpkin&parmesan risotto (good with crab claws,lobster, langustines or pan fried scallops) recipe. You can cook pumpkin&parmesan risotto (good with crab claws,lobster, langustines or pan fried scallops) using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Pumpkin&Parmesan risotto (good with crab claws,lobster, langustines or pan fried scallops):

  1. Provide of stock from pumpkin to make as follows.
  2. Get of unsalted butter.
  3. Use of peeled deseeded pumkin, roughly chopped.
  4. Take of parmesan cheese,roughly chopped.
  5. Use of white wine (only use wine you would actually drink).
  6. Get of good vegetable stock.
  7. Take of double cream (thick cream).
  8. You need of risotto to make as follows.
  9. Use of unsalted butter.
  10. Take of onion ,peeled and very finely diced.
  11. You need of arborio or other risotto rice.
  12. Get of each of salt and pepper.
  13. Take of finely chopped chives.
  14. Provide of parmesan shavings, add more if you prefer..

Steps to make Pumpkin&Parmesan risotto (good with crab claws,lobster, langustines or pan fried scallops):

  1. FOR PUMPIN AND VEGETABLE STOCK.
  2. Melt the butter in a large saucepan.Add the pumkin and chopped Parmesan, cover and sweat over a low heat,stirring until soft and liquid like,about 30 minutes.Remove the lid and simmer until the water is totaly reduced,then add the white wine and reduce again to two thirds.Add the vegetable stock and cream and simmer for 8-10 minutes. Cool slightly,then whiz in a blender until very smooth.Return to the pan and bring to simmer..
  3. FOR RISOTTO.
  4. Heat 20gram butter in a medium non stick pan.Add the onion and sweat for 7-8 minutes until soft.Add the rice and stir for 2minutes until the grains are translucent.Add the pumpkin stock a small ladleful at the time,stirring occasionally,waiting each time until each addition is absorbed before adding the next one.This takes about 15-20 minutes; the risotto is ready when the rice is al dente and the rexture is creamy.You may not need all the stock. Check the seasoning and add the rest of the butter..
  5. TO SERVE.
  6. Stir the chopped chives,and grated parmesan through the risotto.

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