Today I want to bring to your attention a version of a very autumn risotto with pumpkin, quite simple in terms of products and preparation. And it is also very useful, because pumpkin is a storehouse of vitamins and microelements, and tender veal tenderloin for risotto is baked in the oven, retaining all the nutrients and all the juiciness. Definitely recommend this dish, you won’t regret it!
Risotto is as popular in Italy and abroad as the notorious pizza and pasta. And this is not surprising, because learning how to cook the right risotto is not at all difficult, and there are a great many varieties of it. Learn the base, and then you can experiment with additives and additions as much as you like. Classic Milanese risotto is prepared without any additives, only saffron for color and cheese for flavor. And it is usually served with stewed or fried meat.
How to cook risotto with pumpkin and roast veal

Ingredients:

Rice – 300 g.
Pumpkin – 300 g.
Olive oil – 4 tbsp.
Veal – 400 g (tenderloin)
Butter – 2 tbsp.
Broth – 700 ml.
Hard cheese – 50 g.
Black pepper – to taste
Onion – 1 pc.
Garlic – 2 z.
Salt – to taste

Cooking:

For this risotto, pumpkin must first be baked in the oven. I usually bake several slices of pumpkin in foil at once, and then bake with pumpkin puree or add baked pumpkin to milk porridge. Just wrap the seeded pumpkin slices in foil and bake in the oven for about 45-60 minutes at 180-200 degrees until soft. You can put pumpkin slices in the oven at the same time as cooking another dish, they do not smell and you do not have to drive the oven once again. Unwrap the finished pumpkin, scrape the pulp from the peel with a spoon, crush it with a fork into a coarse puree or chop it with a blender.
Now let’s start making the risotto. Preheat a large frying pan with high sides and a thick bottom, pour 3 tbsp. olive oil and 1 tbsp. butter. Finely chop the peeled onion and garlic. Ideally, the size of an onion cube should be the size of a grain of rice. Put the vegetables in a frying pan, simmer a little over low heat, in no case should they fry, but only soften.
Pour rice into the pan, always dry, rice for risotto is not washed. The variety should be special, suitable for “arborio”, “violonne”, “carnarolli”, “Italica”. These varieties of rice have proven themselves well such large manufacturers as AgroAlliance, Mistral and Yarmarka, I usually buy these brands.
Stir the rice and cook over low heat for a couple of minutes so that the rice is well saturated with fat.
Now you can add liquid. If using dry white wine, add one hundred milliliters and let it evaporate completely. This will give a special taste and aroma to the risotto. If there is no wine, then immediately begin to add hot broth or boiling water. In this case, vegetable broth is suitable, keep it on a nearby burner over low heat, it should always be hot! Pour in a glass of broth and let it absorb completely without stirring the rice so that it does not turn into porridge.
Next, add about 50 milliliters of broth, a new portion after soaking the previous one. And do not go far, risotto is not pilaf, it requires attention and burns easily. Rice will be fully cooked in about 20-30 minutes, depending on the variety. In the finished rice, add pumpkin puree, 1 tbsp. butter, grated cheese (preferably Parmesan, Grana Padana or Lithuanian Dzhyugas), salt, pepper and mix well.
While the risotto is cooking, prepare the meat. Veal tenderloin must be cleaned of all films and rubbed with salt, pepper and olive oil. Quickly fry in a well-heated pan on all sides.
Place in an oven preheated to about 180 degrees for 15 minutes for medium roast or 20-25 minutes for full. Wrap the meat in foil and let it lie down for about 5 minutes. This technology is traditionally used to prepare classic roast beef from veal or beef tenderloin. Then cut into slices and serve with pumpkin risotto.