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Pure Motivation » Member Showcase » Recipes 5 star cooking/ وصفات لأطباق شهية » Pumpkin risotto

Pumpkin risotto

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1 Pumpkin risotto on Thu Sep 30, 2010 6:59 pm

Mila

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Senior Member
Senior Member
Ingredients
1/2 cup extra virgin olive oil
1 cup onion, finely chopped
1 bay leaf
2 cups Arborio rice
1 cup dry white wine
4 cups hot chicken stock
2 cups fresh pumpkin juice
1 each medium pumpkin, peeled, roasted and pureed (reserve one cup)
1 cup diced pumpkin
1/2 cup grated parmesan
1/2 cup mascarpone
4 tablespoons unsalted butter, cut into small pieces
2 ounces fried sage
2 ounces sage pesto



Preparation
In a medium-size heavy saucepan, heat the olive oil over medium-high heat.

Add the onion and bay leaf and saute, stirring continuously, just until softened, which takes about three to four minutes.

Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.

Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice.

Add the diced pumpkin and pour in small amount chicken stock and pumpkin juice and stir.

Cook and allow rice to absorb. Repeat until all the liquid has been used.

Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore.

Stir in the parmesan, mascarpone and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.

Garnish with fried sage and a dollop of sage pesto.

Serving Size
Serves four


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