Pumpkin Risotto
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 tbsp garlic minced
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated parmesan
- 1 tsp fresh sage minced
- 1 cup dry white wine (i used chardonnay)
- 1 cup yellow onion finely diced
- 2 cups arborio rice (you want a starchy short grain rice
- 5-6 cups of warm chicken stock (vegetable stock may be used
- 1 - 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
- 4 tbsp butter diced
- Carbohydrate 20.1761500182671 g
- Cholesterol 44 mg
- Fat 122.596250310633 g
- Fiber 3.17850006559975 g
- Protein 21.5986500025717 g
- Saturated Fat 23.6870260429338 g
- Serving Size 1 1 recipe (327g)
- Sodium 774.565000014516 mg
- Sugar 16.9976499526673 g
- Trans Fat 3.8772540084696 g
- Calories 1249 calories
To a saucepan, add chicken stock and heat over LOW to MED-LOW heat to keep warm.Add olive oil to another saucepan, and heat over MED heat.Add garlic and onion and cook, stirring very often, until softened and fragrant (3 minutes or so).Add dry rice and saute for 1 minute to coat the rice in the oil.Deglaze the pan by adding the wine and stirring until most of the wine has cooked into the rice.Ladle in about 2-3 cups of the warmed chicken stock (enough to cover the rice), and cook until almost all the liquid is absorbed. Stir very often!Ladle in about 1 cup of the chicken stock, cook and stir until liquid has been absorbed.Repeat with one more cup of the stock.Taste to check for doneness. You're looking for a rice that is tender, but yet still has a slight bite to it (al dente). See notes section for helpful tips!Reduce heat to LOW and stir in pumpkin, parmesan, sage and butter.Serve in bowls, garnished with a sprinkle of parmesan and minced sage if desired.
