Autumn Pumpkin Risotto (With Thyme Apricots and Pecans)

By Astrid

Ingredients

• 6 cups Kitchen Basics Unsalted Chicken Cooking Stock
• 2 tablespoons extra-virgin olive oil plus more
• for cooking pumpkin
• 1 small onion, finely chopped
• 2 small cloves garlic, finely chopped
• 2 cups arborio rice
• 1 cup sweet white wine
• 1 cup dried apricots, finely chopped
• 1 1/2 teaspoons fresh grated nutmeg
• 1 small sugar pumpkin (about 1 1/2 pounds), peeled,
• seeded, diced and sauteed in a little
• olive oil until just tender
• 1 tablespoon fresh thyme, chopped
• 1/2 cup pecans, chopped
• 3 tablespoons butter
• Salt and pepper to taste
• Freshly grated Parmesan for garnish

Details

Servings 8

Preparation

Step 1

1. I n a saucepan, bring the stock to a boil. Then reduce heat to low
and keep the stock warm.
2. I n a large, heavy-bottomed saucepan over a medium-high flame,
heat the olive oil. Add the onion. Sauté for 2 minutes, stirring
constantly. Add the garlic and rice; stir until well coated, about
1 minute.
3. A dd the white wine and continue cooking, stirring often, until
it has been absorbed by the rice.
4. Add the dried apricots and cooked pumpkin and continue to
stir another 30 seconds.
5. Lower the heat to medium and add 1 cup of stock. Constantly stir
so that the rice doesn’t stick to the pan. Add the remaining stock
1 cup at a time, stirring until absorbed before adding another cup.
Stir until all the stock is absorbed, about 20 to 25 minutes total,
or until the rice is tender.
6. Remove from heat; stir in the thyme, chopped pecans, and butter.
Season with salt and pepper and garnish with Parmesan.