Tuesday, November 13, 2012

Pumpkin Gruyère Risotto

Cheesy and delicious, like a rissoto should be. Don't be lax about the frequent stirring! Medium-high heat is not a joke.

Pumpkin Gruyère Risotto
from The Craving Chronicles
serves 2

2 Tbs. butter
1/2 medium onion, diced
3/4 cups arborio rice
1/2 cup dry white wine
3 - 4 cups vegetable or chick'n broth
1/2 cup pumpkin purée (instructions here)
1/4 cup Parmesan, grated + more for garnish
1/2 cup Gruyère, grated
1/4 tsp. ground cayenne pepper (optional)
fresh herbs to garnish

1. Melt butter in a sauce pan over medium heat. Add onion and sauté until soft (~5 minutes). Add rice and cook for 2 mins, stirring occasionally.
2. Add wine to rice and cook until wine has been absorbed, stirring frequently. Heat 2 cups of vegetable broth in the microwave for 2 minutes.
3. Raise heat to medium-high, add 1 cup of broth, and cook until broth is absorbed, stirring frequently.
4. Repeat adding 1 cup broth and cooking until it's absorbed (all the while stirring frequently), until the rice is al dente and creamy.
5. Remove from heat, stir in pumpkin, Parmesan, and Gruyere. Add salt and cayenne pepper to taste.
6. Garnish with extra Parmesan and fresh herbs.

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