By Dee514 on October 07, 2002
"Since pumpkin is the "Ingredient of the Month", I thought I would contribute a few pumpkin recipes. If you like risotto, and are looking for something a bit different, you should give this one a try. I think the nutmeg and gorgonzola cheese are an interesting combination with the pumpkin. The risotto can be served as a side dish or main course."
Serving Size: 1 (272 g)
Servings Per Recipe: 4
"A very good recipe. I opted to go with the classic way of making risotto, starting with olive oil instead of vegetable oil for the sautÃ© with shallots (not onions), then adding in a splash of white wine, followed by slowly adding warmed chicken stock for a true risotto other than the bouillon cube, which I find to be too salty. And of course finishing off with the king of cheeses, Parmigiana Reggiano. Otherwise, followed the method, and it came out great. Nice recipe."