PUMPKIN RISOTTO CON LA ZUCCA
Provided by Mark Bittman
Categories main course, side dish
Time 1h
Yield 4 to 6 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 15 grams, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 825 milligrams, Sugar 6 grams, TransFat 0 grams
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Mbabazi Evalyn
[email protected]Overall, I really enjoyed this pumpkin risotto. It was a delicious and easy-to-make dish that I would definitely make again.
Amelia Harvey
[email protected]The risotto was a bit too rich for my taste. I think I would have preferred a lighter version.
Maham Ilyas
[email protected]This risotto was a great way to use up leftover pumpkin. It was easy to make and very flavorful.
Devi karki
[email protected]I loved the creamy texture of the risotto and the roasted pumpkin flavor. It was a perfect dish for a special occasion.
Akex Magodo
[email protected]The risotto was a bit bland. I think it needed more seasoning.
Aunt Slappy
[email protected]This is my new favorite fall risotto recipe. It's so flavorful and comforting, and it's perfect for a chilly evening.
Husnah Kabahinda
[email protected]The risotto was easy to make and turned out perfectly. I especially liked the addition of pancetta, which added a nice salty flavor.
Rana Sohail Shakir 786
[email protected]This risotto was a bit too sweet for my taste. I think I would have preferred a less sweet pumpkin variety.
i BaHi
[email protected]I'm not a huge fan of pumpkin, but this risotto changed my mind. The pumpkin flavor was subtle and perfectly balanced with the other ingredients. The risotto was creamy and flavorful, and it was a pleasure to eat.
Bhemraj Dass
[email protected]This pumpkin risotto was a delightful culinary experience. The flavors of roasted pumpkin, aromatic herbs, and creamy arborio rice blended beautifully. The result was a comforting and flavorful dish that showcased the best of autumn produce.