"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Brown Rice Risotto with Pumpkin Recipe

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This recipe for Brown Rice Risotto with Pumpkin, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cups vegetable broth
3-1/2 cups water
2 tablespoons olive oil
1/3 cup finely chopped shallots
1 (8-oz) package presliced cremini mushrooms
2 garlic cloves, minced
1/2 cup dry white wine
1-1/4 cups uncooked brown Arborio rice
2-1/2 cup cubed (1-1/2 inch) peeled fresh pumpkin
1/4 cup grated fresh Parmesan cheese
2 tablespoon chopped fresh or 2 teaspoons dried basil
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1/4 teaspoon ground black pepper

Directions:
Directions:
Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat oil in a large saucepan over medium-high heat. Add shallots; cook 1 minute or until tender, stirring constantly. Add mushrooms and garlic; cook 3 minutes, stirring constantly. Add wine; cook 1 minute or until liquid has evaporated. Add rice; cook for 1 minute stirring constantly. Stir in 1 cup broth mixture; cook 6 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 55 minutes total). Stir in pumpkin during the last 15 minutes of cooking time. Stir in cheese and remaining ingredients.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I steam the pumpkin first.

 

 

 

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