Pumpkin, Pecan, and Fig Risotto recipe

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Ingredients

3 cups chicken stock (such as Massel®)
3 cups white wine
3 tablespoons olive oil
2 tablespoons butter
2 onions, diced
2 ¼ cups Arborio rice
1 cup green beans
2 cups cooked and cubed pumpkin
1 ½ cups grated Parmesan cheese, divided
⅔ cup chopped dried figs
½ cup toasted, chopped pecans
salt and cracked black pepper to taste

Nutrition Info

576.2 calories
carbohydrate: 75.7 g
cholesterol: 21.1 mg
fat: 18.1 g
fiber: 5.5 g
protein: 12.8 g
saturatedFat: 5.7 g
servingSize: -
sodium: 580 mg
sugar: 13.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour chicken stock and wine into a small pot, bring to a simmer over medium-low heat.

  2. Heat oil and butter in a large saucepan over medium-high heat. Add onion, saute until translucent, about 5 minutes. Stir in the rice, cook and stir until golden, 2 to 3 minutes.

  3. Ladle enough of the chicken stock mixture into the saucepan to cover the rice. Cook and stir until the liquid is mostly absorbed, about 2 minutes. Repeat this process with the remaining chicken stock mixture, stirring frequently until rice is tender and creamy, 15 to 20 minutes.

  4. Toss green beans into the risotto, cook until bright green, about 2 minutes. Stir in pumpkin, cook until broken down, about 2 minutes. Add 1 cup plus 2 tablespoons Parmesan cheese, figs, pecans, salt, and pepper and mix well. Garnish with remaining 6 tablespoons Parmesan cheese.

Recipe Yield

8 servings

Recipe Note

A velvety, smooth risotto that goes great with any meat accompaniment.

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