Posted in Risotto

Pumpkin risotto

The pumpkin risotto isn’t as difficult as you may think. It’s  full of flavor, rich and fantastically delicious.

 
Ingredients
200 g pumpkin ( De- seeded, finely chopped, cooked or roasted)
200 g risotto rice
200 g shredded Parmesan cheese
2 small bunch of fresh or dried rosemary
½ of a small red chili ( chopped)
2 medium onion (very finely chopped)
1 stalk celery (finely chopped)
2 cups of dissolved chicken stock
60 g butter
Olive oil

 
Preparation
Heat the pan on medium heat. Add 30 g of butter and 2 tbsp. Of olive oil. Once butter melted, add chopped onion and celery. Stir in for 5 minutes. Add cooked (roasted pumpkin), chopped chilli and rice to the onion. Stir in all the time. Add 1 cup of hot chicken stock and rosemary to the rice. You have to stir the rice constantly for 10 minutes on a medium heat. Stock will help risotto cook slowly and not to be dried.
After 10 minutes, add another cup of hot chicken stock, other 30 g of butter and shredded cheese. Keep stirring for another 10 minutes on medium heat. It’s done. Serve it in a plate. Top it with chopped sausages, a pinch of shredded Parmesan cheese

 

.ریسوتو کدو حلوایی
تهیه ی  ریسوتو کدو حلوایی برخلاف تصور بعضی ها اصلن سخت نیست. مزه – طعم و رنگ فوق العاده خوشی دارد .

مواد لازم

دویست گرم کدو حلوایی خرد شده – پخته یا سرخ شده

دویست گرم برنج مخصوص ریسوتو

دویست گرم پنیر رنده شده ی پارمزان
دو ساقه  رزماری یا همان اکلیل کوهی تازه یا خشک

نصف فلفل قرمز

دو عدد پیاز نگینی خرد شده

یک ساقه ی کوچک کرفس – خرد شده

دو پیمانه عصاره ی مرغ

شصت گرم  کره

روغن زیتون

طرز تهیه
تابه را در روی گاز گرم کنید. 30 گرم کره را با 3-2 ق غ روغن زیتون آب کنید. پیاز و کرفس خرد شده را برای 5 دقیقه تفت دهید. سپس کدو حلوایی خرد شده- فلفل قرمز تند و برنج ریسوتو را به پیاز اضافه کنید. مرتب هم بزنید – در این مرحله 1 پیمانه از آب عصاره ی مرغ و پورد رزماری را به برنج اضاه کنید. به مدت 10 دقیقه روی حرارات ملایم بگذارید بپزد و همچنان آرام آرام هم بزنید. آب عصاره ی مرغ باعث میشود ریسوتو به آرامی پخته شده و خشک نباشد. بعد از 10 دقیقه – پیمانه ی دوماز آب عصاره ی مرغ را با 30 گرم کره و پنیر رنده شده ی پارمزان را به برنج بیفزاید. همچنان برنج را برای 10 دقیقه ی دیگر روی حرارت ملایم هم بزنید. حالا ریسوتو آماده هست در ظرف مورد نظر سرو کنید و روی برنج را با کمی سوسیس خرد شده و پنیر رنده شده تزینن و میل کنید.

 

Author:

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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