Oy, this sounds yummy.
A few nights ago we had dinner at a restaurant and one of the dishes we had was the pumpkin risotto and I loved it! I couldn’t wait to give it a try and while purchasing my weekend groceries, I picked up a box of Arborio rice (which is a high-starch Italian-grown grain of rice). This rice is used for risotto as it is starchy which gives the risotto its creamy texture.
Preparing this dish requires some patience, as you need to stay by the stove and keep stirring the rice and ensure that it does not burn or get too dry.
1 small pumpkin or butternut squash (cut into small cubes)
1 1/2 cups Arborio rice
1 cup finely chopped onions
3 cloves garlic, chopped
6 cups hot chicken or vegetable stock
1/2 cup grated parmesan cheese
4 tablespoons unsalted butter
Salt and pepper to taste
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