Sunday, December 9, 2012

Pumpkin Risotto

Servings: 4
Preparation: 15 minutes
Cooking: 25 to 30 minutes


10 oz (300 g) pumpkin
1 onion, finely chopped
olive oil, to taste
salt and freshly ground pepper, to taste
1⅔ cups (400 mL) risotto rice
½ cup (125 mL) white wine
4 cups (1 L) vegetable broth (very hot)
1 tbsp (15 mL) butter
¾ cup (175 mL) Saputo Parmesan cheese, grated
1½ cups (375 mL) Saputo Mozzarellissima cheese, cut into small cubes


1. To prepare the pumpkin, first remove seeds and cut into slices. Then remove the skin and chop into small cubes.

2. In a large saucepan, sauté the onions with olive oil. Once the onion is lightly browned, add the pumpkin, season with salt and simmer for 15 minutes, until the pumpkin has softened.

3. Add the rice and mix well to prevent it from sticking. Cook for 10 minutes, until it becomes translucent.

4. Add the wine, mix, then gradually add a ladle of broth at a time, mixing until the liquid is absorbed by the rice. Continue this process until the rice is cooked, about 20 minutes.

5. Two minutes before the end of the cooking, add the butter, Parmesan and Mozzarellissima. Mix well and let sit for 2 minutes before serving. Season with pepper to taste.

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