now that I tried this recipe I like it a lot. My family liked it to.1 cup Arborio Rice
2 tbsp butter
1 minced garlic clove
3 cups hot chicken broth
3/4 cup Parmesan cheese grated
pinch of salt and pepper
diced veggies equalling 1-2 cups (including some diced onion)
1/2 cup white cooking wine
The original recipe I found used these veggies:
whole leaf spinach
peas
asparagus
But, I didn't have those so I added whatever I had in the refrigerator. Which included corn, frozen chopped spinach, green onion, yellow bell pepper, and some mushrooms that I needed to use up. So you can pretty much dice up whatever you have that sounds good to you. (I like it when I can do that!)
Then, heat your chicken broth in a pot on the stove. In a deep skillet, melt 1 tbsp of the butter and saute the rice, onion and garlic. Then add your remaining veggies and saute them till they soften up a bit. Then add your wine and let it cook till it's absorbed.
Start adding your broth a half cup at a time. Cook the 1/2 cup of broth in the rice till it's
absorbed. Then add the next 1/2 cup and then the next 1/2 cup, waiting each time to till it's absorbed before adding the next one. The rice will be start to become creamy. I used a little more than 3 cups. When the broth is used up, the rice should be done and creamy. If the rice isn't cooked through, add one more half cup and cover it on low so that it can finish cooking.Now fold in the Parmesan cheese, salt, pepper, and remaining butter. Now it's ready to serve.
This works well as a colorful side dish but is also great as a vegetarian main dish.
1 comment:
We like risotto. One of our favorite versions has pumpkin in it. The pumpkin flavor is not strong.... and the color makes the risotto LOOK cheddar cheesy. The sage is not necessary, (we have fresh sage in our garden) but does add a nice flavor. We don't eat lots of red meat, but we also liked this with diced ham mixed in. There are only 3 of us, so, I usually half this recipe. I ALWAYS use extra parmesan.
Pumpkin Parmesan Risotto
2-1/2 cups water (at least)
1-3/4 cups chicken broth
3 tablespoons butter
1 cup finely chopped onion
1 garlic clove, finely chopped
2 cups arborio rice
1 cup dry white wine
1-1/2 tablespoons finely chopped fresh sage plus leaves for garnish
2 cups canned pumpkin
1/2 cup finely grated Parmesan
Directions
1. Bring water and broth to a simmer in a small saucepan and keep hot over low heat.
2. Melt butter in 4-quart saucepan over moderate heat and cook onion and garlic, stirring occasionally, until softened, about 3 minutes.
3. Stir in rice and cook, stirring over moderately low heat until grains are coated, about 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Stir in chopped sage and 1/2 cup broth mixture and cook, stirring constantly at a low simmer until liquid is completely absorbed. Continue adding broth mixture in same manner while maintaining a simmer and letting each addition of liquid be completely absorbed before adding the next. Cook risotto, stirring constantly, until rice is tender and looks creamy but is still al dente, about 20 minutes. Stir in pumpkin and grated cheese and cook until heated through, about 1 minute.
4. Immediately serve risotto in bowls and garnish with parmesan shavings and sage leaves. Makes 4 to 6 servings.
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