Pumpkin Risotto

Name: Pumpkin Risotto
Ingredients: 1½ pounds (650 g) pumpkin or winter squash, whole; ½ teaspoon salt; 6 grinds freshly cracked black pepper; 1 bunch fresh marjoram, chopped (some reserved for garnish); 2 cloves garlic, peeled and thickly sliced; 5 tablespoons extra-virgin olive oil, divided; 1 quart (120 ml) chicken stock/broth; 10 tablespoons unsalted butter at room temperature, divided; 1 medium red onion, finely diced; 1½ cups (360 g) risotto rice; 5 tablespoons extra-dry white vermouth; 1½ cups (360 g) Parmiggiano Reggiano, finely grated, plus extra to sprinkle at the table

| American cuisine | Holiday | Rice

Cuisine: Italian · Category: Rice · Serves 6

Ingredients

1½ pounds (650 g) pumpkin or winter squash, whole
½ teaspoon salt
6 grinds freshly cracked black pepper
1 bunch fresh marjoram, chopped (some reserved for garnish)
2 cloves garlic, peeled and thickly sliced
5 tablespoons extra-virgin olive oil, divided
1 quart (120 ml) chicken stock/broth
10 tablespoons unsalted butter at room temperature, divided
1 medium red onion, finely diced
1½ cups (360 g) risotto rice
5 tablespoons extra-dry white vermouth
1½ cups (360 g) Parmiggiano Reggiano, finely grated, plus extra to sprinkle at the table

Instructions

Not listed yet.

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