Pumpkin Risotto Recipe
Pumpkin Risotto has a fine taste. Pumpkin Risotto gets its taste from rice cooked in chicken broth and pumpkin. Pumpkin Risotto is inspired by many food joints worldwide.
Ingredients
6 cups Chicken Broth, or canned chicken broth
1 lb. pumpkin
1/4 cup butter
1 medium onion, finely chopped
2 cups arborio rice
1/2 cup freshly grated Parmesan cheese
Additional Parmesan cheese
Directions
Prepare Chicken Broth.
Heat broth in a medium saucepan.
Peel pumpkin and discard seeds.
Cut pumpkin into very small pieces.
Melt 3 tablespoons butter in a large saucepan.
When butter foams, add onion.
Saute over medium heat until pale yellow.
Add pumpkin and mix well.
Add 1 or 2 ladles of broth, or enough to cover pumpkin mixture.
Cook uncovered over medium heat 10 minutes.
Stir in rice and 1 cup broth.
Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes.
Rice should be tender but firm to the bite.
Add 1/2 cup Parmesan cheese and 1 tablespoon butter; mix well.
Place in a warm dish.
Heat broth in a medium saucepan.
Peel pumpkin and discard seeds.
Cut pumpkin into very small pieces.
Melt 3 tablespoons butter in a large saucepan.
When butter foams, add onion.
Saute over medium heat until pale yellow.
Add pumpkin and mix well.
Add 1 or 2 ladles of broth, or enough to cover pumpkin mixture.
Cook uncovered over medium heat 10 minutes.
Stir in rice and 1 cup broth.
Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes.
Rice should be tender but firm to the bite.
Add 1/2 cup Parmesan cheese and 1 tablespoon butter; mix well.
Place in a warm dish.
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