Pumpkin Risotto
By
Carol White
@Mstwinkie
7
Blue Ribbon Recipe
Wow! This is an impressive side dish. Pumpkin, at the holidays, tends to be thought of as a dessert. But not in this recipe. The risotto is rich and savory. Toasting the rice in a garlic/onion/butter mixture brings out a nuttiness, but also adds a creamy, buttery flavor. The pumpkin is savory and the perfect complement to the salty Parmesan cheese. This risotto is amazing!
Note: The instructions are very easy to follow. Make sure to have your ingredients pre-measured and ready when you make this recipe. It'll make preparation easier.
The Test Kitchen
Ingredients
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1 cArborio rice
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1 cpumpkin puree
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2 Tbspolive oil
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2 Tbspbutter, plus (1 tbsp, for the end process)
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1/2 smallwhite onion, diced
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4 clovegarlic, minced
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1/3 cdry white wine (Pinot Grigio) optional
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3 clow-sodium chicken or vegetable broth
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1/2 cfresh grated Parmesan or Romano cheese
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·salt and pepper (to taste)
How to Make Pumpkin Risotto
- Continue cooking, stirring and adding the liquid until the rice is al dente or tender but still firm to the bite. The cooking process will take about 20 – 35 minutes, but be patient “good things come to those who wait.”