pumpkin risotto
I love the fall and all the colors and its when I start to crave anything pumpkin. In this recipe you can use canned pumpkin just omit the nutmeg, brown sugar, and pumpkin pie spice. Use about 2 cups canned pumpkin.
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yield
12 serving(s)
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For pumpkin risotto
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2 Tbspolive oil
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1/2 cfresh pumpkin peeled and diced
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1 lgvidalia onion chopped
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1 1/2 cdry riesling divided
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2 tspnutmeg
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1 Tbsppumpkin pie spice
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2 Tbspbrown sugar
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1 tspeach salt and white pepper
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7 cvegetable or chicken stock
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5 Tbspbutter
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1 1/2 carborio rice
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1/2 cfreshly grated parmesan cheese plus more for serving.
How To Make pumpkin risotto
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1Heat the oil in a large skillet. Add the pumpkin and half of the onions. Cook over moderately high heat stirring frequently until the pumpkin is tender. About 7 minutes.
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2Stir in half the wine, nutmeg, pumpkin pie spice, brown sugar, salt and white pepper. Cook until most the liquid is evaporated. About 12 minutes.Remove from heat and puree in food processor. Set aside.
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3Place vegetable stock in a medium saucepan and bring to a boil. Reduce heat to low and keep warm.
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4In a large saucepan add the butter and bring it to a sizzle. Add the onions and rice and cook until the onions are translucent about 5 minutes. Add the remaining wine and let most evaporate. Start add stock one ladle at a time stirring often add a ladle of stock when the previous stock has been absorbed.
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5After about 4 ladles add the pumpkin puree. Continue the process of adding the stock ladle by ladle until the rice becomes al dente.
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6Stir in parmesan cheese and season to taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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