Pumpkin Walnut Risotto
Recipe from
The Food Channel
This risotto features Arborio rice, slow simmered in cinnamon-infused chicken stock with pureed pumpkin, and white wine, finished with Parmesan-Reggiano and caramelized walnuts.
Servings:
8 servings
Prep Time:
15 mins
Total Time:
1 hr
Ingredients
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6-7 cupschicken stocksee savings
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1 3-inchcinnamon sticksee savings
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4 tablespoonsunsalted butter, dividedsee savings
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1 tablespoonolive oilsee savings
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1/2 cupfinely chopped onionssee savings
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1 15 ouncecanned pureed pumpkinsee savings
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2 cupsArborio ricesee savings
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1 cupdry white winesee savings
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1/4 cupgrated Parmesan-Reggiano cheesesee savings
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1/3 cupcaramelized walnutssee savings
Caramelized Walnuts:
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2 tablespoonssugarsee savings
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1/4 teaspoonsaltsee savings
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2/3 cupchopped walnutssee savings
Directions
1.
In a large saucepan heat chicken stock and cinnamon stick over low heat for 10-15 minutes. Set aside, discard cinnamon stick and keep warm.
2.
In a medium saucepan combine butter and olive oil and heat. Add onions and saute until soft, about 3 minutes. Add pureed pumpkin, season with salt and pepper and saute for another 3 minutes.
3.
Combine rice with pumpkin mixture; mix well.
4.
Add wine to rice mixture and stir until absorbed. Begin adding hot stock 1/2 cup at a time, stirring constantly and making sure all liquid is absorbed before next addition.
5.
Finish with 1 tablespoon butter and parmesan-reggiano to give the risotto a nice, creamy texture.
6.
Garnish with caramelized walnuts and serve.
7.
TO CARAMELIZE WALNUTS:
8.
Add sugar to a small skillet over medium-high heat.
9.
As sugar starts to melt add salt and walnuts stirring constantly to coat, about 3-5 minutes.
10.
Remove nuts and place on a sheet pan to cool and harden. When cool enough to touch break up the clumps of nuts and set aside.
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