Pumpkin Risotto

Name: Pumpkin Risotto
Ingredients: 4 tablespoons unsalted butter (no substitutes); 2 cups diced pumpkin (sugar pumpkins are best); 3/4 cup celery, cut into small dice; 1/2 cup onion, cut into small dice; 1/2 cup carrot, cut into small dice; 1 1/4 cups Arborio rice; 2 1/4 cups Chicken Stock or low-salt canned chicken broth, plus 1/2 cup extra, if needed, heated to a simmer; 2 1/4 cups fresh carrot juice, plus 1/2 cup extra, if needed, warmed; 4 tablespoons grated Parmesan cheese; 2 tablespoons minced fresh parsley; Kosher salt and freshly ground black pepper; 1/4 teaspoon grated nutmeg; Seared and Roasted Chicken or Duck Breasts; Pan-Roasted Squab; Pan-roasted veal chops

15 ingredients

12 steps

Ingredients

4 tablespoons unsalted butter (no substitutes)
2 cups diced pumpkin (sugar pumpkins are best)
3/4 cup celery, cut into small dice
1/2 cup onion, cut into small dice
1/2 cup carrot, cut into small dice
1 1/4 cups Arborio rice
2 1/4 cups Chicken Stock or low-salt canned chicken broth, plus 1/2 cup extra, if needed, heated to a simmer
2 1/4 cups fresh carrot juice, plus 1/2 cup extra, if needed, warmed
4 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
Kosher salt and freshly ground black pepper
1/4 teaspoon grated nutmeg
Seared and Roasted Chicken or Duck Breasts
Pan-Roasted Squab
Pan-roasted veal chops

Directions

1

For the risotto:
2

In a medium saucepan, melt the butter over medium heat.
3

Add the pumpkin, celery, onion, and carrot and saute until softened but not colored, about 4 minutes.
4

Add the rice and saute 1 minute.
5

Add the stock to the rice 1/4 cup at a time, not adding more until the previous addition has been absorbed.
6

Add the carrot juice the same way.
7

When all the liquid has been absorbed, the risotto should be al dente; add more liquid if necessary and cook until the grains are tender, with slightly hard centers, and the sauce is creamy.
8

To serve:
9

Stir in the Parmesan cheese and parsley and season with salt, pepper, and nutmeg.
10

Serve immediately.
11

Variation:
12

For the pumpkin, substitute an equal amount of butternut squash (it will have a slightly stronger flavor).