A bit late...but here it is! The recipe was Butternut Squash Risotto, I did not have buttenut spuash and so I made a few changes. Pumpkin Risotto is what it turned out to be. It took a bit of time to prepare, did I love it?? It was okay, but not sure I would make it again. I enjoyed trying something new.
Pumpkin Risotto
1 small pumpkin, peeled, seeded and cut into 3/4" chunks
2 T. oilve oil
salt and pepper
6 c. chicken stock
6 T. butter
2 ounces bacon, diced
1/2 c. onion, minced
1 1/2 c. arborio rice
1 c. parmesan cheese
Preheat oven to 400 degrees. Mix pumpkin chunks with oil, salt and pepper. Pour onto a foil lined baking sheet and bake until tender, for about 25-30 minutes. Set aside. Meanwhile, heat the chicken broth. In a heavy pan, add butter, saute bacon and onion until clear but not dark. Add rice and mix to coat with oil. Add 2 c. of broth, simmer until liquid is absorbed. Repeat, until rice is cooked al dente, about 30 minutes total. Remove from heat and stir in pumpkin chunks and cheese. Mix well and serve.
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