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Categories:
olive oil onion pumpkin Arborio rice chicken broth rosemary porcini mushrooms butter Parmesan cheese salt freshly ground black pepper
Viewed: 43 - Published at: 9 years agoIngredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cups diced peeled fresh pumpkin
- 2 cups arborio rice
- 6 cups chicken broth, heated
- Leaves from 1 sprig fresh rosemary
- A few dried porcini mushrooms, rinsed
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
- Salt
- Freshly ground black pepper
Method
- 1. Heat the olive oil in a large saucepan over high heat and sweat the onions until soft. Add the pumpkin and cook, stirring often, until softened, about 8 minutes. Add the rice, stirring with a wooden spoon to make sure each kernel is coated with oil.
- 2. Add 3 cups of the hot chicken broth, the rosemary, and porcini mushrooms to the rice. Bring slowly to a boil, then reduce to a simmer. As the broth is absorbed, add more broth and stir often.
- 3. Cook the rice until it is slightly al dente and most of the broth has been absorbed. The rice should be creamy and porridge-like. This should take about 18 minutes. Then finish the risotto by stirring in the butter and Parmesan cheese. Remove from the heat and season with salt and pepper before serving.
