Pumpkin Risotto
photo by Outta Here
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 118.29 ml butter
- 1 large onion, chopped
- 14.79 ml minced fresh garlic (optional)
- 226.79 g pancetta, diced (can use chopped bacon, but pancetta is better)
- 14.79 ml grated lemon zest
- 1 lemon, juice of
- 473.18 ml arborio rice (use only aborio rice for this!)
- 828.06 ml chicken broth (you might use less for the risotto, make certain that it is simmering on top of stove to add to the)
- 793.78 g can pumpkin puree
- 6 fresh sage leaves or 2.46 ml rubbed dried sage
- 59.14 ml chopped fresh parsley
- 236.59 ml grated parmesan cheese
directions
- In a large skillet, heat 1/4 cup butter. Add in onions, and slowly carmelize.
- When onions are browned, add in pancetta and cook until the fat is released.
- Add in the garlic (if using) and cook for another 1 minute.
- Add in the lemon zest; saute for 1 minute.
- Add in the rice and stir constantly until it absorbs all of the fat, and any liquid.
- Add in 1 cup of the simmering chicken broth; stir until it is absorbed.
- Add half of the pumpkin puree and stir until any liquid is absorbed.
- Add in another cup of stock and the remaining pumpkin and repeat process.
- Add in the lemon juice, sage and parsley, and continue with the broth until the rice is al dente.
- Stir in the cheese and remaining butter; mix until well combined.
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