Taste Of Fall Risotto
Bring broth to a simmer in a pot over medium heat.
Heat oil and butter in a 12-inch pan oven over medium-low heat.
Add onions and cook, stirring occasionally, until softened, about 2 minutes.(do not color the onions as it will cause a bitter taste.
Add rice and salt and stir to coat. Add rosemary saute for a min then add white wine and let it reduce for about a min. Add pumpkin puree and 2 ladles of stock.
Cook, stirring frequently until the liquid has been absorbed. Continue to cook on medium-low, adding broth in ½-cup increments. (Make sure you are constantly stirring to make sure the risotto does not burn an encourage the release of the starch)
The risotto is done when the rice is creamy and just tender, 25 to 35 minutes total. Add in the butternut squash and the Parmigiano-Reggiano. Season with salt and pepper and serve.
Ingredients
Directions
Bring broth to a simmer in a pot over medium heat.
Heat oil and butter in a 12-inch pan oven over medium-low heat.
Add onions and cook, stirring occasionally, until softened, about 2 minutes.(do not color the onions as it will cause a bitter taste.
Add rice and salt and stir to coat. Add rosemary saute for a min then add white wine and let it reduce for about a min. Add pumpkin puree and 2 ladles of stock.
Cook, stirring frequently until the liquid has been absorbed. Continue to cook on medium-low, adding broth in ½-cup increments. (Make sure you are constantly stirring to make sure the risotto does not burn an encourage the release of the starch)
The risotto is done when the rice is creamy and just tender, 25 to 35 minutes total. Add in the butternut squash and the Parmigiano-Reggiano. Season with salt and pepper and serve.