Roasted Pumpkin Risotto

Recipe by Mirj2338
READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 450° F.
  • Carefully cut the kabocha in half and remove the seeds with a spoon.
  • Season each half with salt and pepper before placing in the oven.
  • Roast for 30-45 minutes on a baking sheet.
  • When cooled, scoop out flesh and reserve.
  • Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil.
  • Saute the onion to soften (2-3 minutes).
  • Add the Arborio rice and coat well with the oil while stirring.
  • Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it.
  • Cook, stirring constantly, for 15-20 minutes or until the risotto is"al dente.
  • "When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan.
  • The risotto should be smooth and shiny.
  • IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.
Advertisement