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Risotto with Pumpkin

  • 8servings
  • 45minutes
  • 243calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil

  2. 1 tablespoon(s) medium onion , diced

  3. 2 cups cup(s) ‘Musquee de Provence' pumpkin , peeled and cut into 1/2-inch cubes

  4. 2 cup(s) Arborio rice

  5. 2 to 3 tablespoon(s) dry white wine

  6. 6 cup(s) chicken broth , heated

  7. 1 sprig(s) fresh rosemary , leaves removed and roughly chopped

  8. 4 to 5 dried porcini mushrooms , broken into pieces

  9. 2 tablespoon(s) unsalted butter

  10. 3/4 cup(s) (about 22/3 ounces) grated Parmesan cheese

  11. Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. In a large saucepan over medium-high heat, heat olive oil. Sauté onion until soft, about 5 minutes. Add pumpkin and cook until softened, 6 to 8 minutes, stirring often. Add rice, stirring with a wooden spoon until each kernel is coated with oil. Add wine, if desired, and stir until combined.

  2. Add 3 cups chicken broth, rosemary, and mushrooms to rice mixture. Bring to a boil, then reduce to a simmer, stirring frequently. As broth is absorbed, add more, ½ cup at a time, stirring frequently—you may not need to use all the broth. Cook until most of liquid has been absorbed and rice is slightly al dente, yet creamy and porridge-like, about 18 minutes. Add butter and ¼ cup Parmesan and stir to combine. Season with salt and pepper and serve with remaining Parmesan.

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