Ingredients
- 5 cups 1-inch cubes pumpkin flesh
- 6 tablespoons butter or olive oil
- 1 large or 2 medium onions, diced
- 1 tablespoon minced garlic
- ¼ teaspoon ground nutmeg
- 1 tablespoon minced fresh sage or rosemary
- 1 ½ cups arborio or other short-grain rice
- Salt and freshly ground black pepper
- ½ cup dry white wine
- 4 to 6 cups chicken, beef or vegetable stock
- ½ cup freshly grated Parmesan, plus more for garnish
- ¼ cup thinly sliced almonds or chopped pistachios
- Nutritional Information
Nutritional analysis per serving (4 servings)
1053 calories; 55 grams fat; 12 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 12 grams polyunsaturated fat; 89 grams carbohydrates; 10 grams dietary fiber; 12 grams sugars; 47 grams protein; 140 milligrams cholesterol; 656 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings.
Preparation
- 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.
1 hour
Dining and Cooking