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Pumpkin Risotto https://www.metro.ca/userfiles/image/recipes/risotto-citrouille-5004.jpg PT20M PT30M PT50M
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
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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) 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
Pumpkin Risotto

Pumpkin Risotto

Rate this recipe
4 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    peeled and seeded pumpkin, cut in pieces

  • as required water
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  • 2 Tbsp.
    (30 mL)
    butter
  • 1/4 cup
    (60 mL)
    olive oil
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  • 2
    onions, chopped
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  • 2
    garlic cloves, chopped
  • 2 cups
    (500 mL)
    arborio rice (rice for risotto)
  • 4 cups
    (1 L)
    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
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Imprimer ma sélection

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

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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