Pumpkin Riscotto

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat stock to a bare simmer in a saucepan.
  • Heat butter in a large, heavy bottom saucepan next to it on the stove.
  • Add onion to the butter and sauté over medium heat until it turns translucent.
  • Add rice, stir and add 11/2 cups of stock.
  • When the rice has absorbed most of the liquid.
  • Add another 1 1/2 cups stock.
  • Add another 1 1/2 cups in the same fashion along with the minced sage and squash.
  • Add another 1 1/2 cups stock, salt and pepper to taste.
  • After most of the stock has been absorbed, taste rice.
  • It should be firm but tender.
  • If too firm, add some or all of the remaining stock, again tasting to discover when it is just right.
  • Leave the risotto a little runny before you add the cheese so it will have a nice creamy texture.
  • Dish into soup plates and stick a sage leaf in the middle of each plate.
  • Serve immediately.
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