Winexpert Burlington Wine Recipes:

 

Pumpkin and Wine Risotto

Regardless of the season, Winexpert Burlington loves bringing you delicious recipes made with wine, like this Pumpkin Risotto recipe. 
Risotto is a delicious recipe that can be enjoyed as a side-dish or even as a meal. Pumpkin is low in calories and high in nutrition - a great combination for healthy eating! Try making this using butternut squash or acorn squash too, for a rich and tasty dish that is sure to please your guests for Thanksgiving or any other family celebration. 
Ingredients
  • 2 Tbsp. butter

  • 1 large onion, diced

  • 2 garlic cloves

  • 1-1/2 Cups of arborio rice (the best one for making risotto)

  • 1 Cup pumpkin or butternut squash, peeled and chopped

  • 3 Cups of stock - chicken or vegetable, in a separate pot so it's heated and ready to use as you cook this recipe

  • 1/4 Cup of parmesan or romano cheese, grated coarsely

  • salt and pepper to taste - depending upon the salt content of your stock

  • 1 Tbsp. chopped parsley

  • 1 Tbsp. fresh chopped rosemary

Here's how to make it:

In a small pot, prepare your stock so it's nice and warm for adding to your risotto as it cooks. 

Using a large pan, heat to medium low and add butter. Then add your garlic and onions, cooking carefully so they don't burn. Cook for about a minute or two until the onion is translucent and soft. 

Add the pumpkin chunks and cook until slightly browned, then add 1 cup of stock. Stir often and simmer until most of the liquid has been absorbed.

Add the rice and another cup of the stock, stirring often until the stock has been absorbed. Continue adding the stock a bit at a time, until the rice is tender and you have used up all of the stock. They key to making a good risotto is to simmer on low, and never allowing the rice to dry up!

Once the rice is cooked and tender, season with the salt, pepper and herbs, and taste for flavour preference. 

Finally, turn off burner, set pan aside and sprinkle cheese. Serve immediately! Cheers!

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