Vegetables‎ > ‎

Pumpkin Risotto

INGREDIENTS
2Tablespoons olive oil
1 onion, diced
1 1/2 cups carnaroli rice
1/2 cup white wine
1 cup apple cider
4 cups vegetable stock
3 cups diced pumpkin

2 Tablespoons chopped fresh sage
1 teaspoon chopped fresh thyme
3/4 cup walnut pieces
salt and pepper to taste
1 Tablespoon olive oil
1/2 cup Parmigiano Reggiano cheese, grated

INSTRUCTIONS
1.  Heat 4 cups of vegetable stock.  Keep warm.
2.  In a large heavy bottomed pan with high sides, heat oil over medium high heat.   Add onion and cook until soft, about 3 minutes.    Sprinkle with salt, about 1/8 teaspoon as the onions become sweet tasting.    This helps to layer the flavours.
3.  Add rice and cook a few minutes longer to coat all rice kernels in oil but not browning.
4. Add wine and stir until it is completely absorbed.
5. Add cider and ladle in hot stock one cup at a time.
6. Add sage and thyme and cook until all liquid is absorbed.
7. Before serving add walnuts, salt and pepper (to taste), olive oil and parmigiano.