Pumpkin Risotto

This delightful risotto uses puree instead of grated pumpkin to save time, energy and effort. Enjoy it with any fall menu.
  • 4 shallots -- chopped
  • 1 tsp. olive oil
  • 5 c. chicken stock
  • 2 c. arborio rice
  • 1 c. dry white wine
  • 2 1/2 c. pumpkin puree
  • 1 T. fresh sage -- chopped finely
  • Salt and pepper to taste
  • 1/4 c. grated parmesan cheese

Sauté the shallots in the olive oil over medium heat. In a separate pan, bring the stock to a boil and then reduce it to a simmer. Add the rice to the shallots and sauté for 2-3 minutes. Add the wine and cook, stirring constantly until the wine is absorbed. Add the puree and one cup of the stock, stirring constantly. After that is absorbed, add the rest of the stock -- one half a cup of stock at a time stirring constantly until the liquid is absorbed until the rice is cooked. The risotto should be thick and creamy. When done, remove from the heat and add the fresh sage, salt, pepper and cheese. Serve immediately.

  • Yields: 6 servings
  • Preparation Time: 30 minutes
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