Easy Pumpkin Risotto with Almond Mushrooms & Black Olives Recipe

pumpkin risotto recipe making squash risotto

Easy Pumpkin Risotto with Almond Mushrooms Recipe


Pumpkin risotto is one of the famous veggies- based risotto variety. Pumpkin is suits  for making risotto becauce it had a sweet, creamy and buttery taste. You can use any kinds of pumkin or squash to make risotto, but i recomend to use Australian Butternut or Japanese kabocha pumpkin because the dish color would be velvety orange. I like to use pumpkin chuncks and pumpkin puree to make a real pumpkin risotto. For making a pumpkin puree, you can either boilling, steaming or even roasting it with  foil and let it cooled before processing into smooth puree. Pay attention for the pumpkin chunck size because too small chunck will turn into a soggy overcooked pumpkin chunck and too big will lead into overcooked risotto rice. This pumpkin risotto is a great vegan version of risotto, the other meat-based risotto that i’ve posted is Milanese Risotto with Saffron Yoghurt Roasted Ribs, and Arròs Negre. I add some Brazillian Mushroom or Almond Mushrooms and chinese sausage or lap cheung because i can’t find any bacon in the supermarket.

butternut pumpkin risotto squash recipe

Butternut Pumpkin Risotto with Almond Mushrooms and Kalamata Olives

Risotto is an Italian rice dishes that cooked into a creamy consistency. The broth may be based on  meat, fish, or veggies. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy. There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard procedure. Short grain rice will suits for making risotto because it’s cook faster than the long grain. Soaking the rice  for about 30 minutes prior to cooking will make it cook easier. Sauteeing the rice with oil or butter will make the starch losen up while cooking the risotto and make it it cooked faster even more.

easy pumpkin risotto recipe squash rice risotto

Quick and Easy Pumpkin Risotto

The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called tostatura; white wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for the mantecatura when diced cold butter is vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat.

pumpkin risotto butternut squash rice

Butternut Pumpkin/Squash Risotto

Perfectly cooked risotto is rich and creamy but still al dente, or got a bite-resistance in the middle, but i prefer it throughly cooked. The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.

butternut pumpkin labu butternut squash

Butternut Pumpkin or Squash, Labu Butternut

almond mushrooms brazillian Mushrooms

Almond Mushrooms or Brazillian Mushrooms

pumpkin risotto ingredients

Pumpkin Risotto Recipe


  • 1 1/2 cup short grain rice, soaked 15 minutes, drained
  • 100 gr butternut pumpkin chunck
  • 100 gr butternut pumpkin puree
  • 50 gr bacon* i substitude with chinese sausage (Lap Cheung)
  • 10 gr dried almond mushrooms or brazillian mushrooms or any mushrooms that u’ve got
  • 1/2 cup black olives, cut into 1 cm thick ring
  • 3 cups chicken stock
  • 1/2 cup white wine, or you can substitude wuth rice wine
  • a pinch of saffron threads
  • 2 tbs olive oil
  • 2 tbsp butter
  • 1 bay leave
  • 3 cm cinnamon
  • 3 cardamon pod
  • 1/2  onion, finely chopped
  • 4 garlic cloves, crushed, finelly chopped
  • 1 cup (250ml) dry white wine or rice wine
  • 1/2 cup (40g) finely grated cheese, Parmiggiano-Regianno would be the best
  • deep fried shalllots for garnish


  • Heat up the stock in a heavy bottom sauce pan until small boil and add the saffron to the stock, stirring to infuse, turn off the heat and set aside.
  • Heat the olive oil and butter over medium heat, add the onion and garlic cook until softened and translucent but not browned
  • Add the cinnamon, bay leaves and cardamon pod
  • Once the onions are translucent, add the pumpkin chunck, choppped mushrooms, and olives until fragrant
  • Add the rice and stir with a wooden spoon until the rice toasted and opaque, 3 to 4 minutes.
  • Add the wine to the toasting rice, and then add 1 cup of the saffron-infused stock and cook, stirring, until it is absorbed.
  • Continue adding the stock one cup at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente or your preference doness, about 15 minutes.
  • Stir in the 1 tbsp butter and cheese until well mixed. let it rest for 2 minutes
  • Portion risotto into 2 warmed serving plates, serve with deep fried shallots

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Arroz (Arròs) Negre: Squid Ink Paella/ Italian Seafood Rice

Resep Nasi Italia dengan Tinta Cumi

arroz negre italian squid ink rice paella risotto

Arròs Negro or Arroz Negre Recipe. Arròs negre (Valencian pronunciation: [aˈrɔz ˈneɣɾe], Spanish: arroz negro) is a Valencian and Catalan dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella. Some mistakenly call it paella negra (black paella in Spanish), however it is traditionally not called a paella even though it is prepared in the same manner. Arròs negre should not be confused with black rice, the collective name for several cultivars of heirloom rice that have a naturally dark color.

how make arroz negro arros nigra negre step by step italian rice recipe paella black squid ink

The traditional recipe for this dish calls for squid ink, cuttlefish or squid, white rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. However, many cooks add other seafood as well, such as crab and shrimp, as the photo to the right suggests. The dish’s dark color comes from squid ink which also enhances its seafood flavor.In addition to Valencia and Catalonia, this dish is popular in Cuba and Puerto Rico where on both islands it is known as arroz con calamares (rice with squid in Spanish). I like to add some smoked paprika powder instead of regular paprika powder as my personal touch to the arroz negre. The deep smokey flavour suits with the smells of squid ink and bring some brown color to the dish.

Arròz Negro Recipe (Black Squid Ink Italian Paella):


  • 150 gr short grain rice, soaked 30 minutes before cooking time, drained
  • 200 gr squid/cuttlefish (2 medium cuttlefish), peeled, sliced
  • 2-3  squid ink sack
  • 1/2 cup of dry white wine
  • 2 cloves garlic, finely chopped
  • 1 small tomato, chopped
  • 1 tbsp smoked paprika powder
  • 3 tbsp parmagianno-reggiano cheese, plus more for garnish
  • 1 small onion, finely chopped
  • 1 small spring onion, chopped
  • 1 small size carrot, chopped
  • 2 chillies/cayenne pepper, finely chopped
  • 1.5 liter of fish broth
  • 2 tbs of finely chopped parsley
  • Salt and Black pepper to taste


  • Heat uphe oil in a frying pan, saute the garlic,onion and spring onion until slighly browned.

arroz negro negre recipe step by step

  • Add the carrot and cayenne pepper, saute another minutes.

arroz negro negre squid ink italian rice

  • Add the rice and saute another 2 minutes and then pour the white wine, let it absorbed.

italian rice recipe arroz negro black paella suid cuttlefish recipe

  • Add the squid ink, stir throughly

italian rice paella negro nigra black paella recipe step by step

  • Add the squid, saute about 1 minutes then add the broth, smoked paprika powder, salt and pepper then bring it to boil

resep nasi italia olahan cumi tinta hitam

  • Add the chopped tomato.
  • Valencia recipe italian paella recipe how make arroz negroDrained the squid and set aside.

squid paella black arroz negre nigra recipe

  • Add the parmaggiano-reggiano cheese

step by step arroz arros negro gigra negre recipe

  • Continue simmer the rice without the lid until the rice is nearly done
  • Put the squid back to the pan and cover with lid, simmer another 2 minutes.
  • Let it stand for 5 minutes, serve hot with springkled parsley and parmaggiano-reggianno cheese

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Resep Risotto Pesto Ayam dengan Zaitun Hitam ala Dentist Chef

Resep Risotto Pesto Ayam dengan Zaitun hitam

Risotto atau nasi liwet ala Italia yang dimasak dengan bumbu pesto. Sebagai pelengkap ada tambahan potongan daging ayam, cincangan buah zaitun hitam dan cincangan kacang mede panggang. Sungguh sajian western yang lezat

100 gr beras berbulir panjang, rendam air 20 menit, tiriskan
5 buah zaitun hitam, aku pake yg kalengan Merk Lindsay, cincang
100 gr dada ayam, potong dadu
3 siung bawang putih, cincang
50 gr kacang mede panggang, cincang
1/2 sdt garam
1/2 sdt lada
1 sdm minyak biji anggur
1/2 cup air
1 cup white wine ( boleh diganti sprite)

Cara Membuat:
# panaskan minyak biji anggur, tumis bawang putih sampai harum
# masukkan ayam, tumis sampai ayam berubah warma
# masukkan bumbu pesto, lada, garam dan beras
# tambahkan 1 cup white wine dan 1/2 cup air, didihkan
# kecilkan api dan tutup panci, tunggu sampai beras matang
# masukkan cincangan zaitun hitam dan kacang mede
# sajikan segera


Membuat saus pesto:
30 gr kacang mede, panggang
20 gr kacang almond, panggang
1/2 cup daun basil (aku pake kemangi)
1/4 cup minyak biji anggur
1/2 sdt garlic powder
1 sdt garam
Sedikit air

Cara membuat saus pesto:

blender semua bahan, cicip, koreksi rasa sesuai selera

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Resep risotto sapi masak bir a.k.a beef and beer risotto ala Dentist Chef

resep risotto

Risotto adalah masakan khas Milan, Italia. Risotto adalah hidangan nasi yang ditanak dengan minuman yang beralkohol dan biasanya ditambahkan dengan daging ataupun seafood.
Tapi biar unik, aku masukkan risotto dalam paprika dan dipanggang sebentar baru kemudian disajikan.
Ya sud…..
Mari membuat risotto!
150 gr beras pulen, cuci bersih dan tiriskan
1,5 cup bir
100 gr daging silver side/gandik, potong dadu
1 sdm minyak biji anggur
3 siung bawang putih, cincang halus
1 sdm bawang bombay cincang
2 cabe rawit
1 sdt garam
1 sdt lada
1 sdt garam
1 buah paprika berukuran besar, potong atasnya, buang bijinya
1 lembar alumunium foil
Cara membuat :
Dalam panci penanak nasi, masukkan minyak biji matahari, tumis bawang putih sampai harum
Masukkan bawang bombay dan daging sapi, tumis sampai berubah warna, masukkan bumbu2
Masukkan beras, tumis sebentar, lalu tambahkan bir, aduk sebentar dan tunggu sampai medidih
Tutup dan masak sampai 3/4 matang dan air habis
Masukkan nasi kedalam paprika
Olesi aluminium foil dengan sedikit minyak, bungkus paprika dan panggang dengan api atas bersuhu 180 derajat selama 10 menit
keluarkan dari oven, buka alumunium foilnya dan sajikan segera……

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