Pumpkin Risotto
Ingredients
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Chicken stock -- 2 qt
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Olive oil -- 2 Tbsp
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Garlic, minced -- 2 Tbsp
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Shallot, minced -- 4 Tbsp
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Arborio rice -- 1 pt
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White wine -- 1/2 cup
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Sage, chiffonade -- 1 Tbsp
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Parmesan cheese, grated -- 1/4 cup
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Libby's 100% Pure Pumpkin -- 1 cup
Preparation
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1Heat the chicken stock in a small sauce pan until almost simmering.
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2In a small rondeau, heat oil and sauté garlic and shallots until garlic is toasted.
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3Add rice and stir until all of the grains are coated with oil.
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4Add chicken stock, a ladle at a time, allowing rice to absorb the hot liquid each time.
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5After a ladle or two of chicken stock, add white wine and allow rice to absorb.
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6Continue cooking, adding stock, ladle by ladle, until rice is tender and the risotto flows like lava.
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7Remove risotto from heat and fold in sage, parmesan cheese and pumpkin. Serve immediately or chill and roll into arancini.
Components
