How to Cook Italian Pumpkin Rice – Delicious and Attractive Pumpkin Risotto to Treat the Whole Family

How to prepare Pumpkin Risotto

• 1

  Prepare ingredients

  Soak 150g of jasmine rice in water for about 1 hour.

  Peel the pumpkin, wash it clean, then cut it into square pieces about 1/2 finger thick.

  Peel 1/2 of an onion and dice it to the size shown in the illustration.

  Tip:

  • To avoid tearing up while cutting onions, you should use a very sharp knife. Before cutting, soak the onion in water or chill it in the freezer for 10 – 15 minutes.
  • You can also cut a slice of potato and rub it on the knife you use to cut onions to prevent tears.
  • See more: 10 tips for cutting onions without tearing up.

  Remove the stems from the oyster mushrooms, soak them in diluted salt water for about 5 minutes, then rinse them with clean water, and let them drain.

  

  
• 2

  Sauté the ingredients

  Place a pan on the stove over medium heat, pour a little cooking oil into the pan and wait for the oil to heat up, then add all 100g of oyster mushrooms and stir well.

  Add 1/2 teaspoon of salt to the pan, continue to sauté the mushrooms over high heat until they dry out, then add a little black pepper to the mushrooms and turn off the heat, pouring all the mushrooms into a bowl.

  Put the pan back on the stove, add 10g of butter and 1 tablespoon of cooking oil to the pan, turn on medium heat and wait for the butter to melt completely, then add 350g of diced pumpkin and stir-fry.

  Sauté for about 3 – 5 minutes until the pumpkin is just cooked, then turn off the heat, dividing the pumpkin into 2 equal parts.

  Tip: Check if the pumpkin is cooked by using the end of chopsticks to poke a piece of pumpkin; if it is easily pierced through, then the pumpkin is cooked.

  

  

  

  
• 3

  Blend the pumpkin

  Take 1/2 of the pumpkin that was just sautéed and put it in a blender with 200ml of water, then blend until smooth.

  

  
• 4

  Italian Rice

  Place a pan on the stove over medium heat, add 20g of butter and let it melt, then add 1/2 chopped onion and sauté on low heat.

  Sauté the onion for about 30 – 45 seconds, when the onion becomes fragrant, add 150g of soaked rice from step 1 into the pan and cook together. Stir well for about 20 – 30 seconds.

  Gradually add all the blended pumpkin along with 150ml of water into the pan, cook until the mixture boils, then add 17g of parmesan cheese. Stir until the cheese completely melts into the mixture.

  Add the remaining 1/2 sautéed pumpkin from earlier into the pan (set aside about 1 tablespoon for decoration), continue to cook until tender for about 5 – 10 minutes. Turn off the heat and serve the rice in a bowl.

  

  

  

  
• 5

  Finished Product

  The cooked rice will have a beautiful golden color, flatten the surface of the rice and sprinkle a little parmesan cheese on top, a few pieces of sautéed pumpkin, and some fragrant oyster mushrooms.

  The rice has a soft and smooth texture, is fragrant, rich, and very nutritious; this dish is very suitable for children, the elderly, and those recovering from illness. Save the recipe to show off your cooking skills!