Risotto with pumpkin and almonds
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| ⅓ | cup | Sliced almonds |
| 2 | tablespoons | Olive oil |
| 1 | small | Onion; finely chopped |
| 4 | Garlic cloves; minced or pressed | |
| 2 | cups | Arborio; of other superfino |
| ; rice | ||
| 1 | pounds | Fresh pumpkin; peeled seeded and |
| ; cut into 1/2-inch | ||
| ; dice | ||
| 5½ | cup | Chicken stock |
| 1 | teaspoon | Salt |
| ½ | cup | Grated parmesan cheese |
Directions
Place ½ Tbsp. of the butter on a plate and microwave, uncovered, on HIGH for 1 min., or until melted. Add the almonds, stir to coat, and microwave, uncovered, on HIGH for 3 min., or until toasted and slightly golden. Set aside.
Place the remaining butter, the oil, onion, and garlic in a large bowl and microwave, uncovered, on HIGH for 3 min., or until the butter melts and the onion is soft. Add the rice, stir to coat, and microwave, on HIGH for 3 min., or until the rice begins to turn translucent. Stir in the pumpkin, chicken stock, and salt. Cover the bowl and microwave on HIGH for 15 min., or until boiling.
Remove the cover, stir, and continue to microwave, uncovered, on HIGH for 12 min. more, or until the rice is cooked through but still chewy. Stir in the cheese, sprinkle the almonds over the top, and serve right away.
Copyright credit: 1996 by Victoria Wise and Susanna Hoffman © 1996 Lifetime Entertainment Services. All rights reserved.
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