Pumpkin Risotto

Name: Pumpkin Risotto
Ingredients: 5 to 6 cups chicken broth; 5 tablespoons unsalted butter; 1 onion, finely chopped (2/3 cup); 2 cups Arborio rice; 10 ounces fresh pumpkin, peeled, cored and cut into 1/2-inch dice (2 cups); 1/8 teaspoon nutmeg; 1 cup canned pumpkin; 2 tablespoons maple syrup; 3/4 cup grated Parmesan; 1 tablespoon minced fresh sage; 2 teaspoons kosher salt; 1/4 teaspoon black pepper

12 ingredients

4 steps

Ingredients

5 to 6 cups chicken broth
5 tablespoons unsalted butter
1 onion, finely chopped (2/3 cup)
2 cups Arborio rice
10 ounces fresh pumpkin, peeled, cored and cut into 1/2-inch dice (2 cups)
1/8 teaspoon nutmeg
1 cup canned pumpkin
2 tablespoons maple syrup
3/4 cup grated Parmesan
1 tablespoon minced fresh sage
2 teaspoons kosher salt
1/4 teaspoon black pepper

Directions

1

Heat chicken broth in a saucepan and keep warm.
2

In a large saucepan, heat 3 Tbsp. butter over medium heat. Add onion and cook until translucent, 3 to 4 minutes. Add rice, fresh pumpkin and nutmeg. Stir for about a minute, making sure all rice is coated in butter. Add 1 cup chicken broth, stirring well; reduce heat to low. Once broth is incorporated, add 1/2 cup more broth, stirring constantly. Continue to add broth in 1/2 cup increments as rice absorbs liquid, until rice is cooked. Rice will take about 25 minutes to cook and should be creamy but al dente when done.
3

In last few minutes of cooking, stir in canned pumpkin and maple syrup.
4

Remove risotto from heat and stir in remaining 2 Tbsp. butter, Parmesan, sage, salt and pepper. Let rest a few minutes before serving.