Warm Up This Season With Pumpkin Risotto!
Risotto is a wonderfully warm rice dish that can be dressed up in many different ways for flavor and nutrition. It’s a dish that needs constant care so you need to set aside some time to make it, and be sure you can give it your attention. Pumpkin risotto doesn’t use pumpkin exactly but instead, butternut squash, a type of squash that tastes very similar to pumpkin. It’s easier to work with than an actual pumpkin because it needs to be cooked before you add it to the risotto.
To Make Pumpkin Risotto, You Need the Following Ingredients
- 1/2 cup extra-virgin olive oil
- 1 cup finely chopped onion
- 1 tablespoon garlic, chopped
- 2 cups uncooked rice
- 1 cup dry white wine
- 6 cups of hot stock, chicken or vegetable
- 1/2 cup grated parmesan cheese
- 4 tablespoons butter, cut into small pieces
- 1 butternut squash
What You Have to do
First take your butternut squash and cut it in half. Bake one half in the oven for about 15 minutes and then puree this. For the other half, peel and cut into small pieces, then cook in oil or butter until tender. Set this aside.
In a medium saucepan, heat the olive oil over a medium-high heat. Add the onion and garlic and sauté while stirring constantly. You want to just soften the onion garlic, about 3 or 4 minutes. Add the rice and continue to stir, using a wooden spoon. This will coat the rice with oil.
Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough stock to cover the rice completely, about 3 cups, and then keep cooking while stirring often. Do this until the liquid is absorbed. Pour in 1 more cup of the remaining stock and stir, continuing to cook, until it has all been absorbed. Pour in 1 more cup of the stock and repeat this process. Add the remaining cup of stock and cook, stirring, until the rice is soft and tender and most of the liquid has been absorbed.
Stir in the butternut squash puree and the diced pieces and reduce the heat to low so that the rice mixture is just below simmering. Stir in the parmesan cheese and butter for a creamy finish. Serve it immediately.
Be sure you’re paying attention to your risotto as you cook it. You cannot simply put it in the pan and let it cook as you do other rice dishes. Each part of the stock needs to be added at one time so the rice doesn’t overcook and become soggy. If you follow these directions, you’ll have a risotto you can proudly serve to company!