Risotto Is a kinda new thing for me, first time I did it back in 2012, it I was afraid to mess it up, it turned out to be really easy to do, flavor riched and very versatile.
This is a basic recipe, you can swap the pumpkins for pretty much another vegetable, change the broth, or even herbs and spices.
1 onion, diced
2 garlic cloves thinly chopped
2 cups diced peeled pumpkin (fresh)
2 cups arborio rice
5 cups low sodium low fat beef stock
1 cup of dry red wine
Leaves from 1 sprig or thyme
1 Rosemary sprig
1/4 cup scales of parmigiano reggiano cheese
2 tablespoons of butter
Ground black pepper
Heat 3 tablespoons of olive oil in a large saucepan over high heat and sweat the onions until soft, once clear add the garlic. 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. Add 3 cups of the broth, the thyme leaves, rosemary sprig and a dash of salt. Bring slowly to a boil, then reduce to a simmer. As the broth is absorbed, add wine and more broth gradually and
Cook the rice until it is slightly al dente and most of the broth has been absorbed. The rice should be creamy. This should take about 18 minutes.
If you don’t have a dairy restriction, finish the risotto stiring 2 tablespoons of butter and some thin scales of Pamesan cheese.
Sprinkle with pepper before serving.