Risotto With Pumpkin

Name: Risotto With Pumpkin
Ingredients: Generous pinch of saffron; 5 cups boiling chicken stock; 3 tablespoons olive oil; 2 cloves garlic, minced; 2 cups pumpkin, in 1/2-inch dice; 1 1/2 cups arborio rice; 1 tablespoon butter; Salt and freshly ground black pepper; Freshly grated Parmesan cheese

9 ingredients

11 steps

Ingredients

Generous pinch of saffron
5 cups boiling chicken stock
3 tablespoons olive oil
2 cloves garlic, minced
2 cups pumpkin, in 1/2-inch dice
1 1/2 cups arborio rice
1 tablespoon butter
Salt and freshly ground black pepper
Freshly grated Parmesan cheese

Directions

1

Place the saffron in a small dish, add a little of the chicken stock and allow to steep for a few minutes.
2

Heat the oil in a heavy saucepan.
3

Add the garlic, saute briefly then stir in the pumpkin.
4

When the pumpkin is coated with oil, stir in the rice.
5

Add the saffron.
6

Stir.
7

Stirring constantly, begin adding the remaining stock, about one-half cup at a time, adding additional stock as each portion is absorbed by the rice.
8

After about 20 minutes, when all the stock has been added, the rice should be just tender and the pumpkin should be quite soft.
9

Don't worry if some of the pumpkin has disintegrated.
10

Stir in the butter, season to taste with salt and pepper and stir in a couple of tablespoons of Parmesan cheese.
11

Serve at once with remaining Parmesan cheese on the side.