Ingredients Jump to Instructions ↓

  1. 1 Baby pumpkin (small)

  2. 1/2 lb 227g / 8oz Arborio rice

  3. 1/2 lb 227g / 8oz Spanish onion - minced (medium)

  4. 1 tablespoon 15ml Butter

  5. 6 oz 170g Dry white wine

  6. 32 oz 909g Chicken stock or white pork stock.

  7. 4 oz 113g Chanterelle mushrooms - trimmed, washed,

  8. And split

  9. 1/2 cup 73g / 2.6oz Diced pumpkin

  10. 1/2 cup 118ml Pumpkin puree

  11. 1/2 cup 73g / 2.6oz Grated parmesan cheese

  12. 3 tablespoons 45ml Butter

  13. Salt - to taste

  14. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Prepare Pumpkin: Take one baby pumpkin and cut in half and remove seeds and center fibers. Remove skin and cut into wedges and bake in 350 degree oven until tender. Cool, and dice 1/2 up into 1/4-inch cubes and puree other half in food processor.

  2. Rice: In heavy bottom pan melt one tablespoon butter and cook minced onions until transparent and tender but do not brown. Add mushrooms and saute to golden color and add the diced pumpkin. Pour rice over and continue stirring rice and garnish for one minute. Pour wine over and reduce, stirring to prevent sticking.

  3. Using wooden spoon begin stirring while adding hot chicken stock one ladle at a time, stirring continuously to help rice to absorb liquid. Add pumpkin puree. Add more stock after prior is absorbed. After all stock is incorporated and rice has a slight bite to it incorporate the butter and parmesan cheese. Season with salt and fresh ground pepper. Spoon onto warm plates.

  4. This recipe yields ?? servings.

  5. Note: If rice is to be prepared in advance then only use half the stock pouring in a little at a time. When finished with stock, pour out rice onto a pan to cool down, to be finished when needed using other half of stock.


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