Pumpkin Risotto
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 50 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Rice |
| Source: | Metro |
Recipe ingredients
- 1 lb (454 g) peeled and seeded pumpkin, cut in pieces
- As required water
- 2 Tbsp. (30 mL) butter*
- 1/4 cup (60 mL) olive oil*
- 2 onions, chopped
- 2 garlic cloves, chopped
- 2 cups (500 mL) arborio rice (rice for risotto)
- 4 cups (1 L) Irresistible chicken broth*, boiling
- 1 cup (250 mL) parmesan, freshly grated
- 1 Tbsp. (15 mL) chervil, chopped
- 1 cup (250 mL) oyster mushrooms, sautéed in a little butter
Preparation
Place pumpkin in a pot and add water until half the pumpkin is submerged.
Bring to a boil and simmer until pumpkin is soft. Drain, add half the butter and purée. (The purée must have the consistency of thick soup).
Melt butter in oil over medium heat and sweat onion and garlic 1 minute or until onion is tender and translucent. Add rice and mix to coat well with fats.
Add a quarter of the broth and simmer gently, stirring until fully absorbed. Repeat this last step until the broth is used up completely and risotto is creamy.
Add the pumpkin preparation and half of parmesan cheese to risotto and mix well.
Garnish with parmesan, chervil and sautéed oyster mushrooms.
Serve immediately.
Suggestion
To garnish risotto with pumpkin chips, simply follow these steps: thinly slice pumpkin quarters with skin. Fry in vegetable oil until crisp. Place on absorbent paper.
Occasion: Halloween
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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