PUMPKIN RISOTTO
- 6 cups Chicken Broth, or canned chicken broth
- 1 pound pumpkin
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 2 cups arborio rice,
- ½ cup freshly grated Parmesan cheese plus additional for serving
Instructions:
Pumpkin gives a delicate taste to this risotto from Lombardy.
- Prepare Chicken Broth. Heat broth in a medium saucepan and keep warm over low heat.
- Peel pumpkin and discard seeds. Cut pumpkin into very small pieces. Melt 3 tablespoons of the butter in a large saucepan.When butter foams, add onion. Sauté over medium heat until pale yellow. Add pumpkin and mix well.
- Add 1 or 2 ladles of broth, or enough to cover pumpkin mixture. Cook uncovered over medium heat 10 minutes.
- Stir in rice and 1 cup broth. Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes. Rice should be tender but firm to the bite. Add ½ cup Parmesan cheese and 1 tablespoon butter; mix well.
- Place in a warm dish. Serve immediately with additional Parmesan cheese.