Risotto Of Almost Anything
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
43
Spice
58
Sweetness
45
Sourness
44
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
2 tbsps
Olive Oil2 cups
Pumpkin (diced peeled fresh)2 cups
Arborio Rice6 cups
Chicken Broth (heated)1 sprig
Rosemary (fresh)2 tbsps
Butter1 cup
Grated Parmesan Cheese1
SaltDirections:
1
Heat the olive oil in a large saucepan over high heat and sweat the onions until soft
2
Add the pumpkin and cook, stirring often, until softened, about 8 minutes
3
Add the rice, stirring with a wooden spoon to make sure each kernel is coated with oil
4
Add 3 cups of the hot chicken broth, the rosemary, and porcini mushrooms to the rice
5
Bring slowly to a boil, then reduce to a simmer
6
As the broth is absorbed, add more broth and stir often
7
Cook the rice until it is slightly al dente and most of the broth has been absorbed
8
The rice should be creamy and porridge-like
9
This should take about 18 minutes
10
Then finish the risotto by stirring in the butter and Parmesan cheese
11
Remove from the heat and season with salt and pepper before serving
12
Heat the olive oil in a large saucepan over high heat and sweat the onions until soft
13
Add the pumpkin and cook, stirring often, until softened, about 8 minutes
14
Add the rice, stirring with a wooden spoon to make sure each kernel is coated with oil
15
Add 3 cups of the hot chicken broth, the rosemary, and porcini mushrooms to the rice
16
Bring slowly to a boil, then reduce to a simmer
17
As the broth is absorbed, add more broth and stir often
18
Cook the rice until it is slightly al dente and most of the broth has been absorbed
19
The rice should be creamy and porridge-like
20
This should take about 18 minutes
21
Then finish the risotto by stirring in the butter and Parmesan cheese
22
Remove from the heat and season with salt and pepper before serving