Pumpkin Risotto instead of Chili

This is a wonderful dish to make for this season, instead of chili try making Pumpkin Risotto.  This recipe was provide by Angela Pasetti Holland

Photo by Rainette
Photo by Rainette

 

 

Risotto Con La Zucca

7 to 8 cups chicken stock
4 Tbs. Olive oil
2 Tbs. unsalted butter separated
1 small onion, finely chopped
2 cloves garlic, smashed
2 cups Arborio rice
1-1/2 cups cooked pumpkin (I use butternut squash)
Fresh sage leaves, minced (approximately 6-8)
Salt and pepper to taste
¾ – 1 cup freshly grated Parmigiano Reggiano
Sage leaves for garnishing (optional)

In a saucepan, heat stock to simmer and hold at a slow simmer. In a large heavy bottomed saucepan (next to stock), heat 1 tbs. butter and olive oil over a medium-high flame. Add onion and garlic. Sautee for 2 minutes or until translucent. Remove garlic cloves when slightly browned and discard. Add the rice and stir with a wooden spoon until well coated and ‘toasted’ about a minute. Add 1-1/2 cups hot stock. Stir until the rice has absorbed most of the liquid but is not sticking to the pan. Add another 1-1/2 cups hot stock, stirring again until most of the liquid has been absorbed. Repeat a third time adding the pumpkin and sage. Continue to stir until the rice has absorbed most of the stock. Repeat with another 1 to 1 ½ cups hot stock as needed and add salt and pepper to taste. After about 20 to 25 minutes, rice should be firm but tender (al dente). Leave risotto a little runny before adding the cheese so it will have a creamy but not stiff texture.

Add the remaining 1 Tbs butter and Parmigiano Reggiano.
Stir to blend. Ladle onto plates, garnish with a sage leaf, serve topped with additional grated Parmigiano.

Makes four main course servings or six appetizer servings

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