Tuesday, October 22, 2013
Pumpkin Risotto
Risotto is a classic Italian rice dish which has a wonderfully creamy consistency. I figured, what could make risotto better - oh yes, pumpkin! While this dish requires constant attention, it is not difficult to make and well worth the input of effort.
Pumpkin Risotto
(Yields 6 servings)Ingredients:
- 1 large shallot, diced
- 3 garlic cloves, minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 3 cups chicken stock
- 1 cup pumpkin puree
- 1 1/3 cup butternut squash, 1/2-inch cubes
- 1/2 cup Parmesan cheese
- 2 Tbsp. butter
- 10 oz. button mushrooms, sliced
- 2 Tbsp. fresh parsley, chopped
- Salt and pepper to taste
Directions:
- Heat a pan oven medium-high heat. Add olive oil (enough to coat pan). Add diced butternut squash and season with salt and pepper. Cook until squash is tender
- Heat a medium pan over medium heat. Add sliced mushrooms and cook for 3-5 minutes, until mushrooms are soft. Remove mushrooms and their liquid; set aside
- Add olive oil (enough to coat pan). Add shallot and garlic, cook 1-2 minutes until fragrant (do not brown). Add rice, stirring to coat with oil, and cook for about 2 minutes
- Pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup of broth to the rice, and stir until the broth is absorbed
- Continue adding broth, 1/2 cup at a time, stirring frequently, until the liquid is absorbed and rice is al dente (this will take about 20 minutes)
- Turn heat to low, add mushrooms and their juices, butternut squash, pumpkin puree, Parmesan cheese and butter - stir to combine. Season with salt and pepper, sprinkle with chopped parsley and serve
Enjoy and thanks for reading!
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