Peppery Pumpkin Risotto

Peppery Pumpkin Risotto
Peppery Pumpkin Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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.

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