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Risotto is basically an Italian recipe made from Arborio Rice also popularly known as risotto rice. The basic recipe involves cooking the arborio rice in stock/broth; till it reaches  a creamy consistency.

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I have tried to make a fusion dish out of this Italian classic.  The method of cooking is same but I have tweaked the recipe to a quite some extent. I have attempted to make an Italian Indian fusion recipe. And trust me it turned out amazing 🙂

Serving : 4 portions.
Cooking time – 30-35 minutes.

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Ingredients

2 cups – Arborio/Risotto Rice
400 grams Pumpkin – diced into small cubes
1 onion (medium-sized) – finely chopped
6-8 cups – Water (approx)
6 Curry leaves
10 Methi /Fenugreek Seeds (optional).
1/3 tsp Hing/ Asafoetida. If the Hing is very strong, then just a pinch would be enough.
Red chillies – finely chopped (as per taste)
2 tbsp – Oil
1 tsp – Mustard seeds
2 tsp – Pumpkin Seeds (Optional)
Salt as per taste

Method :

  1. Take about 150 grams of Pumpkin cubes and boil them in about 2 cups of water.
  2. Once the pumpkin cubes become soft , puree them.
  3. Heat around 2 tbsp Oil in a pan.
  4. When the oil is hot add mustard seeds and let them temper.
  5. Now add Hing/ Asafoetida, curry leaves and onions and let them cook.
  6. Once the onions start turning pink, add the remaining pumpkin cubes. Stir on high heat for about 2 minutes.
  7. Now add Risotto rice and stir for about 20 seconds on high heat.
  8. Add 1 cup water to the rice, and let it simmer.
  9. Once the rice soaks up all the water add the pumpkin puree.
  10. At this stage add the salt and red chillies. Let the rice simmer for about 2-3 minutes.
  11. Now add 1 cup of water and let it simmer for about 2-3 minutes
  12. Continue stirring on low heat and adding 1 cup water at a time till the rice is cooked. But keep in mind that the rice should not be too thick or too runny.
  13. The Fusion Pumpkin Risotto is ready to be served.

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