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Pumpkin Risotto

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 Pumpkin Risotto
11/12/2018 - 11/16/2018 Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Course Main Dish
Cuisine Italian
Servings
Yields 4 Servings
Ingredients
Pumpkin Risotto
  • 4 cups hot water
  • 4 teaspoons vegetable broth
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 white onion finely chopped
  • 2 cloves garlic minced
  • 8 Button Mushrooms sliced
  • ½ cup parsley chopped for garnish
  • 1 cup uncooked carnaroli rice
  • 1 cup pure pumpkin puree
  • ½ cup shredded Parmesan cheese
  • 1 teaspoon Salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sage
Bruschetta
  • 6 ripe tomatoes diced
  • 2 cloves of garlic minced
  • 6-8 fresh basil leaves chiffonade
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • in Heat oila pot over medium- high heat.
Course Main Dish
Cuisine Italian
Servings
Yields 4 Servings
Ingredients
Pumpkin Risotto
  • 4 cups hot water
  • 4 teaspoons vegetable broth
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 white onion finely chopped
  • 2 cloves garlic minced
  • 8 Button Mushrooms sliced
  • ½ cup parsley chopped for garnish
  • 1 cup uncooked carnaroli rice
  • 1 cup pure pumpkin puree
  • ½ cup shredded Parmesan cheese
  • 1 teaspoon Salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sage
Bruschetta
  • 6 ripe tomatoes diced
  • 2 cloves of garlic minced
  • 6-8 fresh basil leaves chiffonade
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • in Heat oila pot over medium- high heat.
Instructions
Pumpkin Risotto
  1. Heat oil a pot over medium- high heat. Add the onion and garlic and gently cook until the onion is tender. Stir in the rice, stirring frequently, for about 2 minutes. Then add the pumpkin, mushrooms, vegetable stock and seasoning mix.
  2. Stir in 1 cup of water and reduce heat to medium. Continue adding broth mixture, 1 cup at a time, allowing each additional cup to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy.
  3. Stir in the parmesan cheese and butter until melted. Garnish with parsley and serve immediately.
Bruschetta
  1. Toss the diced tomatoes with the garlic, olive oil, vinegar, basil, salt and pepper. Serve on bread crackers or toasted baguettes.