Brown Rice Risotto with Pumpkin Recipe
Tried it? Rate this Recipe:
|
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.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Brown Rice Risotto with Pumpkin is from