Pumpkin Risotto
Pumpkin Risotto, a delicious creamy Italian risotto, butternut, pumpkin or acorn any squash will do, a perfect Fall/Winter meal or side dish.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 lb raw squash (I used butternut squash)
- 1/2 onion chopped
- 1 tbsp olive oil
- 11/2 cup arborio rice (short grain rice)
- 1/4 1/2 teaspoon salt
- 5 cup broth (homemade or store bought)
- 11/2 tbsp butter
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup whole cream
Instructions
- 1
Pre-heat oven to 350 ° (180° celsius)
- 2
Clean squash (remove seeds but leave the skin) and cut into 4 or 5 large slices, place on a cookie sheet, cut side up and bake for approximately 30 minutes or until tender. Remove from oven let cool enough to handle, remove the skin and cut into small cubes.
- 3
In a medium to large pan add the olive oil and chopped onion, cook on medium heat until the onion becomes transparent then add the squash and salt, with a potato masher mash coarsely or finely the onion and squash (I mashed very coarsely because we like small cubes of squash in our risotto). Then add the rice, cook for 1 minute, add the broth one cup (250 grams) at a time, wait until the rice absorbs the liquid (but is not completely dry) before adding another cup, stirring almost constantly.
- 4
When the rice is cooked (add a little broth if needed). Remember you want to leave a little liquid, the texture must be creamy and not dry. Turn off heat and add the butter, cream and freshly grated parmesan cheese, stir to combine. Top with extra parmesan if desired. Serve immediately, Enjoy!