Pumpkin Risotto - kentuckymonthly.com

Name: Pumpkin Risotto - kentuckymonthly.com
Ingredients: 2 cups cubed pumpkin (we use a neck pumpkin, which is similar to a butternut squash and easier to peel and dice than a sugar pumpkin); 1 tablespoon olive oil; Salt and pepper; 6 cups chicken stock; 3 tablespoons butter; 3 shallots or ½ onion, finely diced; 1½ cups Arborio rice; 1 tablespoon rosemary, chopped; ½ cup Parmesan cheese, grated, plus more for topping; 1 cup fresh pumpkin puree

www.kentuckymonthly.com

Pumpkin gets the elegant treatment in this delicious, white tablecloth-worthy dish

Keywords

recipe
cooking
Entree
Kentucky Recipe
entree recipe

View full recipe on www.kentuckymonthly.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 www.kentuckymonthly.com.

Share this recipe:

Ingredients

2 cups cubed pumpkin (we use a neck pumpkin, which is similar to a butternut squash and easier to peel and dice than a sugar pumpkin)
1 tablespoon olive oil
Salt and pepper
6 cups chicken stock
3 tablespoons butter
3 shallots or ½ onion, finely diced
1½ cups Arborio rice
1 tablespoon rosemary, chopped
½ cup Parmesan cheese, grated, plus more for topping
1 cup fresh pumpkin puree