Peppery Pumpkin Risotto
- 1 1/3 cups arborio rice
- 2 T olive oil
- 1 T butter
- 1 small yellow onion, diced
- 1/2 cup sweet white wine, such as Riesling
- 4 1/2 cups chicken or vegetable broth
- 1 1/2 cups cooked pumpkin or 15 ounce can pumpkin puree
- 1 1/2 t grated fresh ginger
- 1/4 t cayenne pepper
- 1 cup grated parmesan cheese
- salt and pepper
Rinse the rice and drain.
In a large skillet, combine the oil, butter and onion, and saute over medium heat until the onion is soft, about 6 minutes.
Add the rice and stir unitl well-coated with oil and butter. Increase heat to medim-high and add the wine, Stir unitl the wine has been absorbed.
Begin to add broth, 1/2 cup at a time, stirring constantly and adding more liquid as it is absorbed.
Once the rice has absorbed all the broth, reduce heat to medium-low. Taste to check the texture. The rice should be firm but cooked through. If the rise is to hard or dry, add additonal broth, 1/2 cup at a time
When the rice reaches the desired testure, stir in the pumpkin, ginger, and cayenne pepper. Cook stirring constantly, 2 to 3 minutes. Stir in the cheese, then season to taste with salt and pepper.