Pumpkin Risotto

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3 - 4 c. vegetable broth
1 1 / 2 T. butter
1 onion, minced
1 1 / 2 c. diced pumpkin or butternut squash (about 1/2" cubes)
1 / 2 c. parsley, fresh, minced
1 c. Arborio rice
2 T. dry white wine
1 / 2 c. Parmesan cheese, freshly grated
pinch of ground nutmeg
1 T. heavy cream, crème fraîche or Greek yogurt

  1. Bring the broth to a simmer in a sauce pan with cover
  2. Melt the butter in a large sauce pan over medium heat
  3. Add the onion and parsley and sauté until the onion is soft, about 5-7 minutes
  4. Add the pumpkin and sauté until it is well coated with onion and parsley
  5. Add the rice and stir until it is coated with seasonings and glistening, about 2 minutes
  6. Add the wine and stir until the liquid evaporates, about 3 minutes
  7. Add about one cup of broth and stir constantly over medium heat until the broth is absorbed. Add another cup and keep stirring until it is absorbed
  8. Continue the process, adding one half cup at a time and stirring constantly. Process should take about 25-30 minutes. The rice is almost done when the kernels are still separate but starting to bind and there are pools of broth on the surface. (It is done when the liquid is absorbed and the kernels bound in a creamy sort of pudding)
  9. Just before the rice is done, add 2 T. broth, the Parmesan cheese and the nutmeg. Stir until the broth has been absorbed and the cheese is blended
  10. Add the cream, crème fraîche or Greek yogurt

Serves 3 - 4 as a main course

revised 29 November 2009 © 2008-2014 Ruth E. Imershein
MacBook Pro
Made with a Mac