pumpkin risotto

rachael ray’s original recipe is butternut squash risotto but she also said you can make the same recipe with pumpkin. since i opened a can of pumpkin puree for my gingerbread waffles, i took her suggestion.

the pumpkin risotto paired well with the tilapia with anise seed, topped with chili mole that i made for dinner. it was quite flavorful with a fruity taste.

i do look forward to trying the butternut squash risotto version someday!

Ingredients

  • 1 quart low sodium vegetable stock
  • 1 cup water
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, grated or chopped
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1 (10-ounce) box cooked frozen butternut squash or 10-ounce of pumpkin puree
  • Nutmeg, grated, to taste
  • sea salt and pepper
  • 7 or 8 leaves fresh sage, slivered or 1 teaspoon of ground sage
  • 1/4 cup grated Parmigiano-Reggiano

Preparation

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

Heat a medium skillet over medium to medium-high heat with extra-virgin olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in the microwave in a dish to collect any liquids. Stir the squash into the rice the last 3 minutes of cook time. Season with nutmeg and salt and pepper, to taste. In the last minute of cooking time, stir in sage and cheese. Serve.

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original recipe from 30 Minute Meals: Butternut Squash Risotto

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