Pumpkin Peppery Risotto
1 3/4 cups of Arborio Rice
2tablespoons extra virgin olive oil
1 tbl spoon butter
1 small yellow onion diced
1/2 cup sweet wine such as reisling
4 1/2 cups of chicken broth
1 1/2 cups cooked pumpkin or 15oz can of pumkin
1 1/2 teaspoon of fresh ginger (I leave the ginger out and it is still great)
1/4 teaspoon cayenne pepper
1 cup grated parmesan
salt and pepper to taste
Rinse rice first. In large skillet combine oil, butter, and onion saute over a medium heat until onions are soft.
Add rice and stir untill coated. Increase heat to medium-high and add the wine, stir constantly until wine is absorbed.
Beginto add broth 1/2 a cup at a time stirring constantly and adding more as it is absorbed.
Once the rice has absorbed all the broth reduce heat to medium low and check the texture of the rice you may need to add more broth if rice is to firm or dry half a cup at a time.
When rice is ready add stir in the pimpkin, ginger, and cayenne(the cayenne gives it a wonderful flavor).Stirr constantly 2-3minutes. Last stir in the cheese and salt and pepper.
(start to finish 40 min.)
Pairs Well With
This is a favotite year round and easy to make. Makes 6-8 servings