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

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Make smart decisions when grocery shopping. If you make smart decisions when you are purchasing your groceries, you will be eating better meals by default. At the end of your day do you really want to deal with crowded grocery stores and long waits in the drive through line? You want to go to your apartment and make something from your kitchen. Your home should be stocked with healthy foods and ingredients. This makes it effortless to have a great meal–even if you want something junky–because you’ll be eating something that is obviously better for you than anything you’d buy in a hurry at the store or in the fast food joint.

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We hope you got insight 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 have pumpkin&parmesan risotto (good with crab claws,lobster, langustines or pan fried scallops) using 14 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Pumpkin&Parmesan risotto (good with crab claws,lobster, langustines or pan fried scallops):
  1. You need stock from pumpkin to make as follows
  2. Take unsalted butter
  3. Prepare peeled deseeded pumkin, roughly chopped
  4. Get parmesan cheese,roughly chopped
  5. You need white wine (only use wine you would actually drink)
  6. You need good vegetable stock
  7. Take double cream (thick cream)
  8. Get risotto to make as follows
  9. Prepare unsalted butter
  10. Use onion ,peeled and very finely diced
  11. Take arborio or other risotto rice
  12. Prepare each of salt and pepper
  13. Take finely chopped chives
  14. Take parmesan shavings, add more if you prefer.
Instructions 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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