RCI-RC.002.0002.002

Pumpkin Risotto

Name: Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1½ pounds (650g) pumpkin or winter squash) (whole); ½ teaspoon kosher salt; 6 unit grinds freshly cracked black pepper; 1 unit bunch fresh marjoram (chopped (some reserved for garnish)); 2 cloves garlic (peeled and thickly sliced); 5 tablespoons extra-virgin olive oil (divided); 1 quart (120ml) chicken stock / broth; 10 tablespoon unsalted butter at room temperature (divided); 1 medium red onion (finely diced); 1½ cups (360g) risotto rice (plump (medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Vialone, Nano and Maratelli.)); 5 tablespoons extra-dry white vermouth; 1½ cups (360g) Parmigiano-Reggiano (finely grated, plus extra to sprinkle at the table)

[http://en.wikibooks.org/wiki/Pumpkin_Risotto Pumpkin Risotto] from the Wikibooks Cookbook—original

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

(650g) pumpkin or winter squash)
whole
1½ pounds
kosher salt
½ teaspoon
grinds freshly cracked black pepper
6 unit
bunch fresh marjoram
chopped (some reserved for garnish)
1 unit
garlic
peeled and thickly sliced
2 cloves
extra-virgin olive oil
divided
5 tablespoons
(120ml) chicken stock / broth
1 quart
unsalted butter at room temperature
divided
10 tablespoon
red onion
finely diced
1 medium
(360g) risotto rice (plump
medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Vialone, Nano and Maratelli.)
1½ cups
extra-dry white vermouth
5 tablespoons
(360g) Parmigiano-Reggiano
finely grated, plus extra to sprinkle at the table
1½ cups

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Pumpkin Risotto

Ingredients

Method

What Makes This Variant Distinct