Pumpkin Risotto
- 4 tablespoons unsalted butter (no substitutes)
- 2 cups diced pumpkin (sugar pumpkins are best)
- ¾ cup celery, cut into small dice
- ½ cup onion, cut into small dice
- ½ cup carrot, cut into small dice
- 1¼ cups Arborio rice
- 2¼ cups Chicken Stock or low-salt canned chicken broth, plus ½ cup extra, if needed, heated to a simmer
- 2¼ cups fresh carrot juice, plus ½ cup extra, if needed, warmed
- 4 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- Kosher salt and freshly ground black pepper
- ¼ teaspoon grated nutmeg
- Seared and Roasted Chicken or Duck Breasts
- Pan-Roasted Squab
- Pan-roasted veal chops
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrot, small (1/2 cup)
- Celery, small (3/4 cup)
- Onion, small (1/2 cup)
- Parsley, fresh (2 tablespoons)
- Pumpkin (2 cups)
- Meat
- Chicken or duck breasts (1)
- Pan-roasted squab (1)
- Pan-roasted veal chops (1)
- Canned Goods
Chicken stock or low-salt canned chicken broth (2 1/4 cups)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Nutmeg, grated (1/4 teaspoon)
- Pasta & Grains
- Arborio rice (1 1/4 cups)
- Drinks
- Carrot juice, fresh (2 1/4 cups)
- Dairy
- Butter, unsalted (4 tablespoons)
- Parmesan cheese, grated (4 tablespoons)
Preparation
Read recipe preparation on cookstr.com
Social Stats
29.6Rating
1-100
1-100
3Tweets
28Facebook
Shares
Shares
0StumbleUpon
Views
Views
3PinterestPins
Recipe Stats
Published September 29, 2011 (1 year ago).
11 people saved this recipe.
