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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This pumpkin risotto also works will with butternut squash. It has a rich, buttery taste, and is a good comfort food. Instead of arborio rice (the traditional choice for risotto), it's made with orzo. This recipe makes A LOT. You'll enjoy leftovers (good cold or hot) for a few days. Ingredients:
1/3 cup olive oil |
1 cup onion, finely chopped |
1 -2 garlic clove, minced |
2 cups uncooked orzo |
1 cup white cooking wine |
5 -5 1/2 cups chicken stock or 5 -5 1/2 cups vegetable stock |
1/2 sugar pumpkin (about 4 c) or 1 butternut squash |
1/2 cup parmesan cheese |
2 -3 tablespoons butter |
Directions:
1. Heat oven to 425. Bake 1/4 pumpkin until soft, about 30 minutes. When done, remove the skin and puree.
2. Heat the olive oil in a saucepan over medium-high heat. Saute the onion and garlic and stir continuously until softened (3-4 mins). Add the orzo and stir to coat.
3. Add the wine and continue cooking, stirring often, until it has been absorbed by the rice. Add two cups of stock and cook until absorbed. Add the rest of the stock one cup at a time until the liquid is absorbed and the rice is al dente.
4. Peel the remaining 1/4 pumpkin, chop into small pieces, and saute in a little butter until tender.
5. Stir the pumpkin puree and the diced pumkin into the orzo and reduce heat to very low. Stir in the parmesan. Serve.
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