Provided by The Food Channel

Recipe: Pumpkin Walnut Risotto

Posted online April 24, 2013 | 3:12 pm

Ingredients

1 15 ounce canned pureed pumpkin
2 cups Arborio rice
6-7 cups chicken stock
1 3-inch cinnamon stick
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1/2 cup finely chopped onions
1 cup dry white wine
1/4 cup grated Parmesan-Reggiano cheese
1/3 cup caramelized walnuts

CARAMELIZED WALNUTS:

2 tablespoons sugar
1/4 teaspoon salt
2/3 cup chopped walnuts

Prep Time:

15 minutes

Cook Time:

45 minutes

Serves:

This risotto features Arborio rice, slow simmered in cinnamon-infused chicken stock with pureed pumpkin, and white wine, finished with Parmesan-Reggiano and caramelized walnuts.

Why Try? Arborio rice is traditionally used for risotto because its increased starch gives this classic dish its creamy texture.

Foodie Byte: Arborio rice will absorb different amounts of stock depending on the quality and freshness of the rice. You may need to add additional stock in small quantities until the rice is tender.

Preparation

In a large saucepan heat chicken stock and cinnamon stick over low heat for 10-15 minutes. Set aside, discard cinnamon stick and keep warm.
In a medium saucepan combine butter and olive oil and heat. Add onions and sauté until soft, about 3 minutes. Add pureed pumpkin, season with salt and pepper and sauté for another 3 minutes.
Combine rice with pumpkin mixture; mix well.
Add wine to rice mixture and stir until absorbed. Begin adding hot stock 1/2 cup at a time, stirring constantly and making sure all liquid is absorbed before next addition.
Finish with 1 tablespoon butter and Parmesan-Reggiano to give the risotto a nice, creamy texture.
Garnish with caramelized walnuts and serve.
TO CARMELIZE WALNUTS:
Add sugar to a small skillet over medium-high heat.
As sugar starts to melt add salt and walnuts stirring constantly to coat, about 3-5 minutes
Remove nuts and place on a sheet pan to cool and harden. When cool enough to touch break up the clumps of nuts and set aside.

Nutritional Information

Calories 327, Carbohydrates 44g, Cholesterol 17mg, Fat 12g, Fat Calories 107, Fiber 4g, Protein 6g, Saturated Fat 5g, Sodium 773mg. Daily Values: Calcium 45.11mg 5%, Phos 38.01mg 4%, Copper 0.08mg 4%, Zinc 0.26mg 2%, Panto 0.05mg 1%, Biotin 1.27mcg 423%, Iodine 0.59mcg 0%, Magnesium 9.02mg 2%, Iron 0.87mg 5%, Vitamin B6 2%, Vitamin C 1%, Vitamin B12 1%, Vitamin D 1%, Vit E-a-Toco 2%, Vitamin A 162%. Percent Daily Values are based on a 2,000 calorie diet.

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