Pumpkin Risotto

Find the original post here.

Very simple, surprisingly tasty.

Pumpkin Risotto

  • 4 c. chicken stock
  • 1 onion, chopped
  • 2 T. olive oil
  • 2 T. butter
  • 1 c. pumpkin
  • 1/2 c. heavy cream
  • 1/2 c. Parmesan cheese
  • Salt and pepper

In a saucepan, bring the chicken stock to a boil.  In a large pan, heat the olive oil and butter.  Most of the time I try to “healthify” recipes, but in this case you should start with butter AND olive oil in the pan.  It makes the risotto so rich, it’s worth the calories and fat.  Heat the oil and butter a little, then add the chopped onion.  Cook the onion until it softens, about five minutes, then add the risotto to the pan.  Add a ladle’s worth of chicken stock and cook until the risotto absorbs the stock (this will only take a few minutes).  Be sure to stir so the risotto does not stick to the pan!

Continue this process: add a ladle of broth and cook, stirring, until the risotto absorbs the liquid.  After the third ladle, add your pumpkin to the pan.  Add salt and pepper to taste.  Continue ladling in the broth and stirring.

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When the risotto is fully cooked, it should not be crunchy, but slightly firm in the middle. Stir in the cream and cheese and serve.

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http://notesonapage.com/2009/12/the-oh-in-risotto