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  • Pumpkin Risotto

    1 vote
    Pumpkin Risotto
    Prep: 25 min Cook: 1 hours Servings: 6
    by Robyn Savoie
    269 recipes
    >
    Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat, fish, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. Risotto is normally a primo (first course), served on its own before the main course, but risotto alla milanese, pronounced [ɾiˈzɔtːo alːa milaˈneːze], is often served together with ossobuco alla milanese.

    Ingredients

    • 1 1/4 Lbs. Fresh Pumpkin, Cut Into 1/2-inch Cubes
    • 3 Tbsp. Extra-Virgin Olive Oil
    • 2 cups Vegetable Stock
    • 1 Small Onion, Diced
    • 2 Cloves Garlic, Minced
    • 1 Tbsp. Fresh Rosemary, Chopped
    • 2 Cups Arborio Rice
    • 1/2 Cup White Wine
    • 1 Tbsp. Butter
    • 1/2 Cup Grated Parmesan Cheese
    • 3 Tbsp. Fresh Parsley, Chopped

    Directions

    1. Preheat oven to 400°F.
    2. Toss the pieces of pumpkin in 2 tablespoons of the olive oil, place in a baking dish and roast for 30 minutes, or until tender and golden. Turn the pumpkin pieces halfway through the cooking time.
    3. Heat the stock and 3 cups water in a saucepan, cover and keep at a low simmer.
    4. Heat the remaining olive oil in a large saucepan. Add onion, garlic and rosemary; cook, stirring, over low heat for 5 minutes, or until onion is cooked but not brown. Add the rice and stir to coat. Stir in the wine for 2 - 3 minutes, or until absorbed.
    5. Add 1/2 cup of the stock, stirring constantly over medium heat until all the liquid is absorbed. Continue adding stock 1/2 cup at a time, stirring constantly for 20 minutes, or until all the stock is absorbed and the rice is tender and creamy.
    6. Season to taste with salt and freshly ground pepper and stir in the pumpkin, butter, Parmesan cheese and parsley. Serve immediately.

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