Recipes Pumpkin Risotto 5.0 (1) 1 Review Plus: More Vegetable Recipes and Tips By Charlie Palmer Charlie Palmer Instagram Charlie Palmer is an American chef, hospitality entrepreneur, hotelier, and author. He has built hotels and restaurants throughout the United States and was named among the James Beard Foundation's Who's Who of Food & Beverage in America in 1998. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 Ingredients 2 tablespoons olive oil 1/2 pound fresh pumpkin or butternut squash, peeled and cut into 3/4-inch dice (1 1/3 cups) 2 medium white onions, finely diced 3/4 cup dry Riesling 1 1/2 teaspoons freshly grated nutmeg About 1 teaspoon freshly ground white pepper 1 teaspoon salt 7 cups canned low-sodium chicken broth 5 tablespoons unsalted butter 1 1/2 cups arborio rice (about 11 ounces) 3 tablespoons finely chopped fresh flat-leaf parsley (optional) 1/2 cup freshly grated Parmesan cheese, plus more for serving Directions Heat the oil in a nonreactive medium saucepan. Add the pumpkin and half of the onions and cook over moderately high heat, stirring frequently, until the pumpkin is just tender, about 7 minutes. Stir in the wine, nutmeg, white pepper and salt and cook, stirring occasionally, until most of the liquid has evaporated, about 12 minutes. Remove from the heat and let cool slightly. In a food processor, puree the pumpkin mixture until smooth. Transfer to a small bowl. In a medium saucepan, bring the broth to a boil over moderate heat. Reduce the heat to low and keep the stock hot. In a nonreactive medium saucepan, heat 2 1/2 tablespoons of the butter until it begins to sizzle. Add the rice and the remaining onions and cook over moderately high heat, stirring with a wooden spoon, until the onions are translucent, about 7 minutes. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes. Reduce the heat to moderate and gradually add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next, about 15 minutes. Stir in the pumpkin puree. Continue adding the remaining 3 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer. The risotto will be quite loose. Stir in the parsley and the remaining 2 1/2 tablespoons butter. Spoon the risotto into 6 warmed soup plates and sprinkle the Parmesan on top. Serve immediately. Suggested Pairing Try a Sauvignon Blanc. Rate it Print