PUMPKIN RISOTTO
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...
Provided by Carol White
Categories Rice Sides
Time 45m
Number Of Ingredients 10
Steps:
- 1. Gather and prep ingredients.
- 2. Heat the chicken broth in a medium pan and keep it simmering until needed.
- 3. In medium-large heavy pan over medium heat, add olive oil and butter.
- 4. Once butter has melted, add onions and garlic. Sauté onions and garlic until translucent/tender.
- 5. Add rice, mixing it well to coat it about 1 - 2 minutes.
- 6. Continue stirring rice until glossy and onions and garlic start to brown.
- 7. Add white wine, raise the heat slightly and cook until the wine evaporates.
- 8. Then add one ladleful of hot broth, once the rice absorbed the broth then add again. Continue to stir constantly.
- 9. Then add pumpkin puree and more broth.
- 10. 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.
- 11. 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."
- 12. 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.
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