Best Asparagus And Pumpkin Risotto Recipes

Pumpkin Risotto image

Provided by Food Network

Categories side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
2 cups arborio rice
1 cup dry white wine
About 6 cups of hot chicken stock or vegetable stock
1 butternut squash, one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and Sauteed in a little oil and butter until tender
1/2 cup grated Parmesan
4 tablespoons unsalted butter, cut into small pieces

Steps:

In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.

Pumpkin risotto image

Provided by dale7793

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

15 g butter
1 tablespoon olive oil
1 onion
2 cloves garlic, crushed
6 mushrooms, sliced
1 1/2 cups arborio rice
1 cup diced pumpkin (I use butternut)
3 -4 cups hot stock (chicken or vegetable)
1/2 cup grated parmesan cheese
salt
freshly ground black pepper
1/2 cup chopped fresh parsley (optional)

Steps:

Heat butter and oil together in a large saucepan or frypan.
Gently cook the onion and garlic.
Add the rice and cook, stirring until the rice is coated in the oil mix.
Cook this about 1 minute.
Stir in the pumpkin and mushrooms.
Pour over 1 cup of the hot stock.
Cook, stirring often until the liquid is almost all absorbed.
You don't want the liquid to be boiling in with the rice, just a gentle simmer.
Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
This takes about 20 minutes.
You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
Stir in the parmesan cheese,seasoning and parsley.
It will go lovely and sticky with the cheese.
Serve immediately.

Pumpkin Risotto image

Provided by Marian Burros

Time 25m

Yield 2 servings

Number Of Ingredients 11

4 to 5 cups no-salt-added chicken or vegetable stock or broth
1 teaspoon olive oil
3/4 pound onion, finely chopped
1 large clove garlic, minced
1 cup arborio rice
1/2 cup dry white wine
1/8 teaspoon nutmeg
1 cup solid-pack canned pumpkin puree
6 tablespoons coarsely grated Parmigiano Reggiano
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

Heat the stock to a simmer, and continue simmering it while preparing the recipe.
Heat the nonstick pot until it is very hot. Reduce heat to medium high, and add oil.
Saute onion and garlic until onion begins to soften.
Stir in rice to coat well; add wine, and cook until wine has evaporated.
Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it.
Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot.