How to Make Pumpkin Risotto Dessert Pudding

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How to Make Pumpkin Risotto Dessert Pudding Recipe
24 Steps
Ingredients
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1
Go shopping for a pumpkin. Don't buy one this big!

Go shopping for a pumpkin. Don't buy one this big!

2
Cut your pumpkin in half, scoop out the seeds from one of the halves, and cut into quarters. Cover a pan with water and start steaming your pumpkin.

Cut your pumpkin in half, scoop out the seeds from one of the halves, and cut into quarters. Cover a pan with water and start steaming your pumpkin.

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3
Get your rice ready in the pot.

Get your rice ready in the pot.

4
Add half of your butter and turn on medium heat.

Add half of your butter and turn on medium heat.

5
Stir the butter around breaking it into pieces to help it melt.

Stir the butter around breaking it into pieces to help it melt.

6
7
Coat the rice grains with the butter.

Coat the rice grains with the butter.

8
Add nutmeg

Add nutmeg

9
And the rest of your butter

And the rest of your butter

10
Let the butter and rice brown together for a couple of minutes, stir constantly!

Let the butter and rice brown together for a couple of minutes, stir constantly!

11
Coconut milk

Coconut milk

12
Start pouring in your coconut milk a little at a time. I pour in about 1/3 of the can at first.

Start pouring in your coconut milk a little at a time. I pour in about 1/3 of the can at first.

13
Pour in about a cup of milk. Continue adding milk and coconut cream as needed while you cook.

Pour in about a cup of milk. Continue adding milk and coconut cream as needed while you cook.

14
Check your pumpkin. It is done when a fork goes through the flesh easily.

Check your pumpkin. It is done when a fork goes through the flesh easily.

15
Get your arsenal of spices

Get your arsenal of spices

16
You can put your pumpkin through a strainer, but I suggest putting the flesh in the blender with some milk.

You can put your pumpkin through a strainer, but I suggest putting the flesh in the blender with some milk.

17
Pumpkin in the blender

Pumpkin in the blender

18
Pumpkin purée

Pumpkin purée

19
Pour it un the pot with your milky rice mixture. Add a cup of sugar.

Pour it un the pot with your milky rice mixture. Add a cup of sugar.

20
Add more spices. Nutmeg, black pepper, coriander, and salt. Taste as you go.

Add more spices. Nutmeg, black pepper, coriander, and salt. Taste as you go.

21
Turn up the heat a little bit, the pumpkin rice mixture should be bubbling slightly. Mix constantly and add milk . You want to coincide the doneness of the rice with the proper risotto consistency.

Turn up the heat a little bit, the pumpkin rice mixture should be bubbling slightly. Mix constantly and add milk . You want to coincide the doneness of the rice with the proper risotto consistency.

22

Stirring the risotto creates friction between the rice grains. This increases the starchiness and gives risotto its creamy texture. If the rice is still firm but the consistency is too thick, add milk

23
Once done, pour into little serving cups.

Once done, pour into little serving cups.

24
Top with whipped cream.

Top with whipped cream.

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