PUMPKIN RISOTTO CON LA ZUCCA
Provided by Mark Bittman
Categories main course, side dish
Time 1h
Yield 4 to 6 servings.
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and add the pumpkin; boil until soft, 15-20 minutes. Drain the pumpkin and purée until smooth in a blender or food processor.
- Put 2 tablespoons butter or oil in a large, deep skillet over medium heat. When hot, add the onions and cook until they soften, about 5 minutes. Add the garlic, nutmeg and herbs, and continue cooking another minute or so; do not brown.
- Add 2 tablespoons butter or oil; raise the heat to medium-high and add the rice. Cook, stirring occasionally, until it is glossy and coated, 2 to 3 minutes. Sprinkle with salt and pepper; stir in the wine and let most of it bubble away.
- Begin adding the pumpkin purée and stock alternately, 1/2 cup or so at a time, stirring after each addition. When the liquid is just about evaporated, add more; the consistency should not be soupy or dry. Stir frequently.
- Taste the rice about 20 minutes after you add it. You want it to be tender but still have some crunch; this can take up to 30 minutes. When the rice is done, turn off the heat and stir in the remaining butter or oil and Parmesan; taste and adjust the seasoning. Heat a dry skillet and add the nuts; toast until fragrant. Sprinkle the risotto with toasted nuts and more freshly grated Parmesan; serve.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 15 grams, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 825 milligrams, Sugar 6 grams, TransFat 0 grams
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[email protected]This is my new favorite fall recipe! The pumpkin risotto is warm, comforting, and perfect for a cozy night in.
Norul Norul
[email protected]This risotto was a hit at my dinner party! Everyone loved the creamy texture and the subtle sweetness of the pumpkin.
Olivia Santiago
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of pine nuts. It was still delicious!
Md Nurr
[email protected]I added some crumbled bacon to the risotto, and it was amazing! The smokiness of the bacon really took the dish to the next level.
ARUN EDITZ
[email protected]This was my first time making risotto, and it turned out great! The recipe was easy to follow, and the risotto was creamy and delicious.
David Mihai
[email protected]I'm not a huge fan of pumpkin, but this risotto was surprisingly good. The flavors were well-balanced, and the texture was perfect.
Discord Discord
[email protected]I used butternut squash instead of pumpkin, and it worked out great! The risotto had a lovely nutty flavor.
Sadika 08
[email protected]This recipe was a bit more time-consuming than I expected, but it was totally worth it. The risotto was so rich and flavorful, and the pumpkin added a beautiful color.
John Sunday
[email protected]Yum!
visha keiz
[email protected]I was skeptical about using pumpkin in a risotto, but I'm so glad I tried it! The pumpkin added a subtle sweetness and creaminess that was simply divine.
silent STAR
[email protected]Followed the recipe to a T and it turned out amazing! The pumpkin flavor really shines through, and the addition of the Parmesan and sage was perfect.
Sopnow Roni1
[email protected]This pumpkin risotto was an absolute delight! The flavors were perfectly balanced, and the texture was creamy and comforting. I'll definitely be making this again.