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Recipe:
Evamarie's Creamy and Light Pumpkin Risotto
Copyright 2006 by Evamarie Pilipuf
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Serves
4-6
1 can pumpkin
1 tablespoon extra virgin
olive oil
6 cups chicken or vegetable
broth
½ cup white wine (I usually
use a pinot grigio)
1 large onion, chopped
2 cloves garlic, minced
2-3 tablespoons chopped
fresh rosemary (can also use sage)
About 2 cups arborio rice
1 or 1-1/2 ounces freshly
grated parmesan cheese
¼ cup chopped Italian
flat-leaf parsley
In a
saucepan, heat the stock to boiling, then reduce heat to a low simmer.
Meanwhile, in a large saucepan, sauté the onion, garlic and rosemary in ½
tablespoon of the olive oil, along with salt and pepper to taste, over medium
heat until the onion is cooked but not browned (about 5 minutes), stirring
constantly. Add the rice and the remaining oil, stirring to coat the rice.
When the rice starts to look translucent with white “dots” in the middle (about
2-3 minutes later), add the wine, stirring until it’s absorbed by the rice.
Begin adding hot broth, ½ cup at a time, stirring until each ladleful is
absorbed before adding more broth. Meanwhile, place the pumpkin in a
microwave-safe dish, and heat on high (make sure you’ve covered the dish) for
about 2 or 2-1/2 minutes to heat through. When the rice has fully absorbed the
broth, turn off the heat and add the hot pumpkin, stirring until well mixed.
Add salt and pepper to taste (you’ll need the salt especially due to the
pumpkin’s lack of it!), then stir in the cheese and parsley until the cheese is
well blended and melted. Rice should have a creamy consistency.
-ep
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