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.
prep time
20 Min
cook time
20 Min
method
Stove Top
yield
12 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1/2 cup fresh pumpkin peeled and diced
- 1 large vidalia onion chopped
- 1 1/2 cups dry riesling divided
- 2 teaspoons nutmeg
- 1 tablespoon pumpkin pie spice
- 2 tablespoons brown sugar
- 1 teaspoon each salt and white pepper
- 7 cups vegetable or chicken stock
- 5 tablespoons butter
- 1 1/2 cups arborio rice
- 1/2 cup freshly grated parmesan cheese plus more for serving.
How To Make pumpkin risotto
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Step 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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Step 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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Step 3Place vegetable stock in a medium saucepan and bring to a boil. Reduce heat to low and keep warm.
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Step 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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Step 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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Step 6Stir in parmesan cheese and season to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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