Risottos require your constant attention to work because the continual stirring is what creates the creaminess of the rice. The broth should be warm as you ladle it in; heat it up in a sauce pan and have it on the ready before you begin making the risotto.
You could also make risotto in a pressure cooker (Instant Pot) in a lot less time and with much less effort.
To make the risotto even more special, pair it with Creamy Pumpkin Sauce and serve in Whole Roasted Mini Pumpkins and top with Slightly Spicy Roasted Pepitas.
Whole Roasted Mini Pumpkins
To make the roasted pumpkin soup bowls: Remove the tops of the pumpkins with a knife (leave a wide rim) and scoop out the seeds with a spoon. Brush the outside and inside of the pumpkins with olive oil. Sprinkle salt inside. Place on a baking sheet with their tops on and bake for 20-30 minutes or just until soft to touch but not falling in.
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