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    You are in: Home / Recipes / Asparagus and Pumpkin Risotto Recipe
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    Asparagus and Pumpkin Risotto

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    FrenchBunny's Note:

    I saw this recipe on Gordon Ramsey's show and searched on his site for the recipe because it looked so delicious. Putting here for safekeeping.

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    Units: US | Metric


    1. 1
      Peel and chop the pumpkin into small cubes. Place on a cookie sheet and drizzle olive oil, salt and pepper. Bake in preheated oven of 375. Bake until soft (about 15-20 minutes) Remove from oven and keep warm.
    2. 2
      Remove woody ends from the larger asparagus and chop into 1 inch pieces. Leave the smaller ones whole. Steam asparagus until tender (about 5 minutes for large and 3 minutes for baby) Plunge into ice cold water when cooked.
    3. 3
      Lightly fry the onion and garlic in hot oil until softened. Then add the rosemary and cook for another minute.
    4. 4
      Add rice and stir for about 2 minutes until rice begins to turn translucent. Add ladleful of hot stock and stir until absorbed and conitnue adding ladleful of broth at a time. Rice will become creamy and tender.
    5. 5
      When the risotto is almost done mix in the grated cheese, pumpkin and chopped asparagus. Continue to heat through for about a minute or two.
    6. 6
      Divide into four bowls or plates and criss cross 2 baby asparagus over each dish. Drizzle with a little truffle oil and finish with fresh ground pepper and enjoy.

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    Nutritional Facts for Asparagus and Pumpkin Risotto

    Serving Size: 1 (673 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 582.7
    Calories from Fat 102
    Total Fat 11.3 g
    Saturated Fat 5.2 g
    Cholesterol 27.4 mg
    Sodium 796.3 mg
    Total Carbohydrate 96.2 g
    Dietary Fiber 4.4 g
    Sugars 9.2 g
    Protein 22.8 g

    The following items or measurements are not included:

    fresh rosemary

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