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Pumpkin Risotto




Source of Recipe


chef2chef






List of Ingredients



• 3 cups fresh pumpkin, peeled and cubed
  
• 4 shallots, chopped
  
• 5 cups chicken stock
  
• 2 cups Arborio rice
  
• 1/2 teaspoon saffron
  
• 1 cup dry white wine
  
• 1 tablespoon chopped fresh sage
  
• 1/4 cup grated parmesan cheese
  
• salt and freshly ground black pepper, to taste
  






Instructions



1. Wrap cubed pumpkin with a little water in foil and bake at 350 degrees F. for 30 minutes on a sheet pan. While it is baking, sauté shallots in a little white wine, water or stock until soft.
   
2. In a separate pan, bring the stock to a boil, then reduce heat to simmer. In a food processor, purée pumpkin and set aside. Add rice to shallots and cook 2 to 3 minutes over moderate heat stirring frequently. Add wine and saffron and cook, stirring constantly until all the liquid has been absorbed. Add the pumpkin and 1 cup stock, stirring constantly.
   
3. After that is absorbed, add the rest of the stock 1/2 cup at a time, stirring constantly until absorbed and the rice is cooked (about 15 to 20 minutes). If you run out of stock add hot water. The risotto should be thick and creamy in consistency and just a little runny. When done remove from heat, add the sage, parmesan, salt and pepper to taste.
   






Final Comments


Makes about 6 servings