Pumpkin Risotto Potager Online
This Garden Pumpkin Risotto celebrates the best of the season! Creamy arborio rice, sharp and salty pecorino and fresh pumpkin puree. Doesn't get much better!
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.potager.online.
Cooking tools:
- Food processor
- Blender
- Stockpot
- Dutch oven
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Measuring cup
- Wooden spoon
- Stove
- Peeler
Ingredients
- 1 ea small garden pumpkin, I use sugar spice pumpkins, typically.
- 1 Tbsp Olive Oil, drizzled
- 1 Tbsp butter
- 1 ea yellow (or sweet) onion, diced
- 2 cups arborio rice
- 1 cup white wine
- 4 cups chicken stock/bone broth
- 2 cups Garden Pumpkin Puree
- 2 cups Pecorino cheese, grated
- t Tbsp sea salt
- 1 tsp freshly ground pepper
- 1 Tbsp lemon juice
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