Pumpkin and red wine risotto Recipe

Ingredients For Pumpkin and red wine risotto Recipe

• 1 onion chopped very fine
• 4 cup Hot Vegetable Stock
• 2 cup Carnaroli rice / Arborio rice
• 1 cup Red pumpkin cut into very small dices
• 0.5 cup Red wine
• 0.75 cup Red pumpkin puree
• 0.25 cup Olive oil
• 0.25 tablespoon Unsalted butter
• For the seasoning
• As required Freshly ground black pepper
• As required Salt
• To stir in after the Risotto is cooked
• 0.25 cup Grated Parmesan Cheese
• 0.25 cup Fresh basil finely chopped
• 0.25 tablespoon Unsalted butter
• For the garnish
• 0.5 bunch Baby spinach small and shredded
• 4 Sun dried tomato slices
• 2 garlic finely chopped
• As required oil to shallow fry