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Pumpkin Risotto

  • 6servings
  • 290calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter (no substitutes)

  2. 2 cups diced pumpkin (sugar pumpkins are best)

  3. 3/4 cup celery , cut into small dice

  4. 1/2 cup onion , cut into small dice

  5. 1/2 cup carrot , cut into small dice

  6. 1 1/4 cups Arborio rice

  7. 2 1/4 cups Chicken Stock or low-salt canned chicken broth, plus

  8. 1/2 cup extra, if needed, heated to a simmer

  9. 2 1/4 cups fresh carrot juice , plus

  10. 1/2 cup extra, if needed, warmed

  11. 4 tablespoons grated Parmesan cheese

  12. 2 tablespoons minced fresh parsley

  13. Kosher salt and freshly ground black pepper

  14. 1/4 teaspoon grated nutmeg

  15. Seared and Roasted Chicken or Duck Breasts

  16. Pan-Roasted Squab

  17. Pan-roasted veal chops

Instructions Jump to Ingredients ↑

  1. For the risotto:

  2. In a medium saucepan, melt the butter over medium heat. Add the pumpkin, celery, onion, and carrot and saut until softened but not colored, about 4 minutes. Add the rice and saut 1 minute. Add the stock to the rice ¼ cup at a time, not adding more until the previous addition has been absorbed. Add the carrot juice the same way. When all the liquid has been absorbed, the risotto should be al dente; add more liquid if necessary and cook until the grains are tender, with slightly hard centers, and the sauce is creamy.

  3. To serve:

  4. Stir in the Parmesan cheese and parsley and season with salt, pepper, and nutmeg. Serve immediately.

  5. Variation:

  6. For the pumpkin, substitute an equal amount of butternut squash (it will have a slightly stronger flavor).

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