Pumpkin Risotto with Caramelized Onions and Candied Walnuts recipe
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Ingredients
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1 pie pumpkin
4 tablespoons olive oil, divided
4 tablespoons unsalted butter, divided
1 onion, cut into half-moons
1 cup chopped walnuts
2 tablespoons white sugar
2 (14 ounce) cans vegetable broth
2 teaspoons dried sage, divided
1 cup Arborio rice
½ teaspoon dried rosemary
¼ cup dry white wine
½ cup grated Parmesan cheese
ground black pepper to taste
Nutrition Info
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556.5 calories
carbohydrate: 59.3 g
cholesterol: 26.2 mg
fat: 31.9 g
fiber: 4.3 g
protein: 11.5 g
saturatedFat: 8.6 g
servingSize: -
sodium: 376.3 mg
sugar: 11.3 g
transFat: : -
unsaturatedFat: : -
Directions Pumpkin Risotto with Caramelized Onions and Candied Walnuts
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Slice top off of pumpkin and cut in 1/2. Scoop out and discard seeds and pulp. Place pumpkin cut-side down on a baking tray.
Bake in the preheated oven until easily pierced with a fork, 30 to 45 minutes. Scoop flesh from rind into a food processor and blend into a puree.
Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a pan over medium-low heat. Add onion and cook, stirring frequently, until brown, wilted, and sweet, 15 to 30 minutes.
At the same time, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add walnuts and cook for 5 minutes. Add sugar and stir constantly until coated, about 2 minutes. Remove from heat and set aside.
Whisk pumpkin puree and vegetable broth together in a medium saucepan over medium heat. Bring to a simmer, about 5 minutes, then reduce heat to low.
Warm 1 1/2 tablespoons butter in a small pan and add 1 teaspoon sage, about 1 minute. Set sage butter aside.
Warm remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add rice, cook and stir until coated with oil and slightly translucent, about 3 minutes. Stir in remaining 1 teaspoon sage and rosemary. Add wine and stir until absorbed, 2 to 3 minutes.
Add pumpkin-broth mixture to the rice 2 ladlefuls at a time, stirring well after each addition. Wait until liquid is almost completely absorbed before adding more, about 7 minutes between additions, until all broth is added and rice is tender and creamy, about 30 minutes total.
Stir Parmesan cheese, remaining 1 1/2 tablespoons butter, and pepper into the risotto. Drizzle with sage butter and coated walnuts before serving.