Pumpkin Risotto
By
Carol White
@Mstwinkie
7
I love Italian cuisine, and one of my favorite dishes is risotto. A good risotto can be made with Arborio rice and basically prepared in the same way. Rice coated in butter and olive oil, then simmering stock is added one ladleful at a time. What I love about making risotto is it can be flavored with an endless variety of ingredients. If you love making risotto, you’ll love my Pumpkin Risotto; it’s creamy and full of pumpkin flavor.
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.
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
- Gather and prep ingredients.
- Heat the chicken broth in a medium pan and keep it simmering until needed.
- In medium-large heavy pan over medium heat, add olive oil and butter.
- Once butter has melted, add onions and garlic. Sauté onions and garlic until translucent/tender.
- Add rice, mixing it well to coat it about 1 – 2 minutes.
- Continue stirring rice until glossy and onions and garlic start to brown.
- Add white wine, raise the heat slightly and cook until the wine evaporates.
- Then add one ladleful of hot broth, once the rice absorbed the broth then add again. Continue to stir constantly.
- Then add pumpkin puree and more broth.
- Stirring the rice with a wooden spoon to prevent it from sticking to the pan. Add a little more broth, and stir until rice dries out again. Continue stirring and adding liquid a little at a time. After about 20 minutes of cooking time taste rice and add salt and pepper to taste.
- 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.”
- Remove the risotto from the heat and stir in 1 tbsp of butter and add cheese; blend well. Taste again for seasoning. Allow the risotto to rest for about 2 – 3 minutes before serving. Then garnish with fresh herbs and serve.
About Pumpkin Risotto
Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian
Dietary Needs: Low Sodium
Collection: Thanksgiving Table
