Radicchio & Pumpkin Risotto

Name: Radicchio & Pumpkin Risotto
Ingredients: 2 1/2 cups / 625 ml chicken stock, preferably homemade; 1/4 cup / 2 ounces / 60 g unsalted butter; 1 shallot, finely chopped; 6 ounces / 170 g pumpkin, cut into; 1/2-inch / 1-cm dice, about 1 1/4 cups; Sea salt; 5 1/4 ounces / 150 g radicchio leaves, rinsed and trimmed; 1/2 cup / 3 1/2 ounces / 100 g risotto rice (Vialone nano, Arborio, or Carnaroli); 2 tablespoons white wine or dry vermouth; Freshly ground black pepper; Parmesan cheese

andrewzimmern.com

Radicchio & Pumpkin Risotto By Jennifer McLagan I love the winey hue that radicchio gives the rice in this dish, and the way its bitterness balances the pumpkin

View full recipe on andrewzimmern.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.

Share this recipe:

Cooking tools:

Grater
Pepper mill
Ladle
Saucepan
Stove
Chef's knife
Cutting board
Measuring cup
Wooden spoon
Serving bowl

Ingredients

2 1/2 cups / 625 ml chicken stock, preferably homemade
1/4 cup / 2 ounces / 60 g unsalted butter
1 shallot, finely chopped
6 ounces / 170 g pumpkin, cut into
1/2-inch / 1-cm dice, about 1 1/4 cups
Sea salt
5 1/4 ounces / 150 g radicchio leaves, rinsed and trimmed
1/2 cup / 3 1/2 ounces / 100 g risotto rice (Vialone nano, Arborio, or Carnaroli)
2 tablespoons white wine or dry vermouth
Freshly ground black pepper
Parmesan cheese