Pumpkin Risotto

Pumpkin Risotto

  • 6 Tbs. butter

  • 1 shallot, minced

  • 4 gloves garlic minced

  • pinch of kosher salt

  • 2 cups of arborio rice

  • Juice of 1 lemon

  • 6 cups chicken stock

  • 1 cup Parmesan cheese

  • 1 cup pumpkin puree

  • 1 cup diced sausage (I used a cooked keilbasa and this is optional )

  • Garmish with black pepper and more Parmesan cheese

Melt butter over medium heat in a medium pot or Dutch oven.

Add the shallot and garlic and large pinch of salt. Cook for about 1 minute.

Add the rice and stir well.

Deglaze with lemon juice and stir until lemon juice is totally combined. Slowly add the stock in 1 cup at a time, only adding another cup after the previous cup has been fully absorbed.

Fold in the Parmesan cheese, pumkin puree, and diced sausage and stir well.

Serve immedialty topped with more Parmesan cheese.

Makes about 4 servings.

Amanda FredericksonComment