Moomah the Magazine
Pumpkin Risotto

Pumpkin Risotto

This past summer we certainly got a taste of how good Italian food can be and now it's all we dream of eating! Thankfully, Aida the Skinny Chef is satisfying our cravings.

PUMPKIN RISOTTO

INGREDIENTS

 

  • 1½ cups Arborio rice
  • 7 cups vegetable stock
  • ¾ cup dry white wine (Sauvignon Blanc or Reisling)
  • 2 tbs olive oil
  • 6 tbs unsalted butter
  • 1½ lbs pumpkin in ½ inch pieces (1½ cups, pureed)
  • 1 large white or Spanish onion, finely diced
  • 1 tspn freshly grated nutmeg
  • 1 tspn Herbamare or Kosher salt
  • Fresh pepper to taste
  • 3 Italian parsley for garnish
  • ½ cup freshly grated parmesan cheese
METHOD


HEAT olive oil in a heavy bottom medium pot.

ADD onions and diced pumpkin to pot and until tender.

REMOVE from the heat and let cool slightly.

PUREE the ingredients in a food processor until smooth. Put aside.

BRING TO BOIL vegetable stock in a medium saucepan. Reduce heat and keep stock warm.

ADD butter in to the same pot and SWEAT remaining onions.

ADD Arborio rice and STIR with wooden spoon over moderate-high heat.

POUR ¼ of the wine and STIR until nearly absorbed.

LADLE stock and continue to alternate between wine and stock while stirring.

ADD pumpkin puree, salt, and nutmeg.

ADD stock. Rice should remain “al dente” and creamy.

TOP with parmesan cheese and garnish with chopped parsley.

 

  

CLICK HERE FOR ANOTHER GLUTEN-FREE ITALIAN INSPIRED DISH >>

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Recent Comments

Jeanine said…

omgsh scrumptious!!!

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