Creamy Pumpkin Risotto
Serves 45 mins prep10 mins cook
The savory notes of shallot, rosemary, wine, and parmesan create a delicious fall dinner that is as nutritious as it is luxurious.
0 servings
What you need
Instructions
0 In a medium saucepan, bring the vegetable stock to a boil, reduce to a simmer and cover, and keep hot while you start the risotto. 1 In a large saute pan over medium heat, heat the olive oil and add the onion with a pinch of salt. 2 Cook for 2-3 minutes before adding the rice. Cook the rice, stirring, for another 3 minutes to allow each piece of rice to be coated. 3 Add the wine and stir for another minute. Add the sprigs of rosemary. 4 Stir in 1 cup of the stock and cook while stirring for 2-3 minutes until liquid has been absorbed. 5 1 cup at a time, add 3 more cups of the hot stock, waiting until the liquid is absorbed before adding each cup. 6 Stir in the pumpkin puree and a big pinch of salt. Continue the process with the remaining stock, 1 cup at a time, until the rice is tender, about 10 more minutes. The risotto should be loose and spill onto your serving plate. 7 Remove the rosemary stems and taste for salt, adding if needed. 8 Top with parmesan and pecans and serve.View original recipe