Pumpkin Risotto
From crabhappychick 15 years agoIngredients
- 4 cups chicken broth shopping list
- 1 tablespoon olive oil shopping list
- 1 small onion, finely diced shopping list
- 1/2 cup white wine shopping list
- 2 cups arborio rice shopping list
- 1 cup pumpkin puree shopping list
- 2 tablespoons unsalted butter shopping list
- 6 tablespoons parmesan cheese shopping list
- 1/2 cup toasted almonds, sliced - set aside 1/4 cup for garnish shopping list
- salt and pepper, to taste shopping list
How to make it
- Warm olive oil in a large, heavy saucepan over medium heat. Add onion and wine and cook, stiring constantly until onions are translucent and the white wine is reduced. Add the rice and cook, stirring for about 3 minutes, until every grain is coated with the liquid.
- Add 1 cup of stock and stir until the liquid is absorbed. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all liquid is absorbed before adding more stock. When half the stock has been added, add pumpkin puree. Continue to add stock and cook until the rice is tender and creamy, about 15 to 20 minutes. Remove from heat, stir in butter and parmesan and toasted almonds.
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