

Appetizer/Small Plates Entrées Side Dishes
Pumpkin Risotto
This distinctive recipe fills many roles; serve as-is as an appetizer, entrée, or side dish, or use to make arancini rice balls.
- 0:40 TIME
- 10 Portions
Preparation
Ingredients
Chicken stock | 2 qts |
Olive oil | 2 Tbsp |
Garlic, minced | 2 Tbsp |
Shallots, minced | 4 Tbsp |
Arborio rice | 1 pt |
White wine | 1/2 cup |
Sage, chiffonade | 1 Tbsp |
Parmesan cheese, grated | 1/4 cup |
Libby's 100% Pure Pumpkin | 1 cup |
Method
- Heat the chicken stock in a small sauce pan until almost simmering.
- In a small rondeau, heat oil and sauté garlic and shallots until garlic is lightly browned.
- Add rice and stir until all of the grains are coated with oil.
- Add chicken stock, a ladle at a time, allowing rice to absorb the hot liquid each time.
- After a ladle or two of chicken stock, add white wine and cook until rice absorbs the wine.
- Continue cooking, adding stock, ladle by ladle, until rice is tender and the risotto flows loosely.
- Remove risotto from heat and fold in sage, parmesan cheese, and pumpkin. Heat through and serve immediately.
Products used in the recipe

Related Recipe

Appetizer/Small Plates Entrées
Stuffed Pepper "Elote"
- 1 portions

Appetizer/Small Plates Snacks
Sweet Pumpkin Dip
- 0:05 TIME
- 12 portions
- 255 calories

Appetizer/Small Plates Entrées Side Dishes
Rustic Flatbread with Roasted Poblano
- 0:20 TIME
- 4 portions
- 248 calories

Appetizer/Small Plates Entrées
Shrimp Mozambique
- 0:30 TIME
- 10 portions