1 (3/4 to 1 pound) pumpkin, peeled and chopped into bite-sized pieces
2 fresh bay leaves
3 cups vegetable stock, plus 1 cup vegetable stock
1 1/2 cups arborio rice
3 tablespoons freshly grated Parmesan
1 tablespoon butter
Freshly ground black pepper
1 recipe Amarone sauce
In a large heavy-bottomed pot, heat olive oil and then add the
onions. Gently fry until soft and translucent. Add the pumpkin,
bay leaves and 1 cup of the vegetable stock. Bring to a simmer
and cover. Steam over low heat for 15 to 20 minutes. Add a
tablespoon of remaining stock to the pumpkin base and mash it
down into a puree using the back of a wooden spoon or spatula.
In a large, heavy-bottomed pan, heat some olive oil and add the
rice. Add the remaining stock and cook for 12 minutes with the
lid on until the stock has been absorbed, the rice is al dente,
and has a lovely creamy consistency. Add the pumpkin puree
into the risotto pan and stir together.
Finally, add freshly grated Parmesan and butter to the pan and stir
well. Season with sea salt and pepper.
Serve the risotto on individual plates and spoon the Amarone Wine Sauce over top.
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