Monday, September 22, 2008

Pumpkin Risotto

Two of my current culinary obsessions together in one bowl! What could be better!!

This side from Ashlee was really good, and pretty easy to make. I served it alongside of the Pioneer Woman's Crispy Yogurt Chicken, and it was quite a nice compliment.

  • 1 tbsp. butter
  • 1 small yellow onion, minced
  • salt and ground black pepper
  • 1 c. arborio rice
  • 1/4 c. dry white wine
  • 2 c. warmed chicken stock
  • 3/4 c. canned pumpkin puree
  • 2 tbsp. grated parmesan cheese

In a large nonstick skillet, melt butter over medium heat. Add onion, season with salt and pepper. Toss to begin cooking. Add rice, toast for 2 minutes. Add white wine and cook until the liquid is evaporated.

Add 1/3 c. chicken stock, stirring in between additions, about every 3 minutes.

After all of the stock is absorbed, add the canned pumpkin. Turn heat to low and let the rice cook and pumpkin absorb into the rice.

Add parmesan cheese, stir, and plate.

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