Risotto with Pumpkin

Name: Risotto with Pumpkin
Prep time: 45 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 2 tbsp. olive oil; 1 tbsp. medium onion, diced; 1 1/4 lb. pumpkin, peeled and cut into 1/2 inch cubes (about 2 cups); 2 c. Arborio rice; 2 tbsp. to 3 tablespoons dry white wine (optional); 6 c. chicken broth, heated; 1 sprig fresh rosemary, leaves removed and roughly chopped; 5 dried porcini mushrooms, broken into pieces; 2 tbsp. unsalted butter; 3/4 c. grated Parmesan cheese (about 2 2/3 ounces); Kosher salt and freshly ground pepper

By John BeshPublished: Mar 6, 2012

Jump to recipe

John Kernick

Yields:

8 serving(s)

Prep Time:

45 mins

Total Time:

45 mins

Cal/Serv:

243

Advertisement - Continue Reading Below

Ingredients

2 Tbsp. olive oil
1 Tbsp. medium onion, diced
1 1/4 lb. pumpkin, peeled and cut into 1/2 inch cubes (about 2 cups)
2 cups Arborio rice
2 Tbsp. to 3 tablespoons dry white wine (optional)
6 cups chicken broth, heated
1 sprig fresh rosemary, leaves removed and roughly chopped
5 dried porcini mushrooms, broken into pieces
2 Tbsp. unsalted butter
3/4 cup grated Parmesan cheese (about 2 2/3 ounces)
Kosher salt and freshly ground pepper

Directions

1. Step 1In 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. Step 2Add 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.

Advertisement - Continue Reading Below