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Thanksgiving: Pumpkin Risotto

Source of Recipe


The Seattle Times






List of Ingredients



• 1 Tbsp olive oil
  
• 1 Tbsp butter
  
• 1 cup diced onion
  
• 3 to 4 cloves garlic, peeled and thinly sliced
  
• 2 cups diced kabocha, or other dense, sweet pumpkin
  
• 1 cup short-grain rice
  
• 1/2 cup white wine
  
• 3 cups light chicken broth, boiling hot
  
• 1/2 cup grated Parmigiano-Reggiano cheese
  
• 1 Tbsp butter, optional
  






Instructions



1. In a heavy saucepan over medium-high heat, warm the olive oil and butter. Saute the onion briefly, and add the garlic. Stir in the diced pumpkin and cook until the pumpkin is hot and just beginning to brown. Stir in the rice and cook 1 minute, or until the rice is translucent.
   
   
2. Stir in the wine. When it has boiled off, add 1/2 cup of the chicken broth. Stir until the broth is absorbed, and then add another 1/2 cup broth. Continue stirring and slowly adding broth for 20 minutes or until the rice and pumpkin are tender.
   
   
3. When the last of the broth has been added, stir in the cheese and, if desired, the extra tablespoon of butter.
   
   Serve the risotto hot, followed by a green salad.
   
   Serves 4