Pumpkin Risotto

Name: Pumpkin Risotto
Ingredients: 2 cups aborio rice; 2 liters chicken stock; 1 clove garlic; 2 cups grated pumpkin; 1 sprig rosemary; 2 tablespoons butter for the risotto; 1 tablespoon butter for the pumpkin; 2 tablespoons olive oil; Crumbled Feta for serving; Baby Spinach leaves for serving

10 ingredients

1 steps

Ingredients

2 cups aborio rice
2 liters chicken stock
1 clove garlic
2 cups grated pumpkin
1 sprig rosemary
2 tablespoons butter for the risotto
1 tablespoon butter for the pumpkin
2 tablespoons olive oil
Crumbled Feta for serving
Baby Spinach leaves for serving

Directions

1

{"0":"Cook the grated pumpkin with the butter over medium heat. Cover during cooking to help the pumpkin sweat.","2":"Meanwhile, start bringing the chicken stock up to a very gentle simmer.","4":"Once soft, puree the pumpkin using 2 tablespoons of the chicken stock.","6":"Heat the olive oil and remaining butter over medium heat in a large frying pan.","8":"Add the rice and stir to make sure all grains are covered with the oil.","10":"Add enough hot stock to cover the rice, add the garlic and rosemary.","12":"Agitate the pan occasionally to loosen the rice.","14":"Add additional stock one ladle-full at a time, keeping the rice covered. Check seasoning regularly.","16":"Repeat until the rice is al dente and the consistency of the rice is nice and creamy.","18":"Remove the rosemary and take off the heat.","20":"Stir the pumpkin puree through and divide into serving bowls.","22":"Add crumbled feta and baby spinach leaves for serving."}