The Scotto Family
4 servings
INGREDIENTS
Pumpkins
• 4 small pumpkins, weighing 2 pounds or less, tops removed, insides scraped and deseeded
Risotto
• 6 cups chicken stock
• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely diced
• 1/2 cup white wine
• 2 cups Arborio rice
• 1 cup canned pumpkin puree
• 2 tablespoons unsalted butter
• 6 tablespoons grated Parmesan cheese
• 1/2 cup toasted sliced almonds; set aside 1/4 cup for garnish
• Salt and freshly ground black pepper to taste
DIRECTIONS
1. Preheat oven to 350 degrees. Bring chicken stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.
2. Warm the olive oil in a large, heavy saucepan over medium heat. Add the onion and wine and cook, stirring constantly with a wooden spoon until the onions are translucent and the white wine is reduced. Add the rice and cook, stirring for about 3 minutes, until every grain is coated the liquid.
3. Place pumpkins in preheated oven.
4. Add 1 cup of the chicken stock until the liquid is absorbed. Continue adding stock, about ½ cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. When half the stock has been added, add pumpkin puree. Continue to add stock. Cook until the rice is tender and creamy, about 15 to 20 minutes.
5. Remove the pan from the heat, stir in the butter and Parmesan cheese and toasted almonds.
6. Remove pumpkins from oven, fill with risotto, top with almonds and serve immediately.
Posts
