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Great Pumpkin Risotto Print Email

For a delicious meal, serve this risotto with a mixed green salad.

1 TBS olive oil
1 onion, finely chopped
1 1/2 cups grated fresh pumpkin
1 TBS chopped fresh sage
1 cup arborio or carnaroli rice
2 cups chicken broth, plus a little more if necessary
1 cup grated Parmesan cheese
Salt and freshly ground pepper

Heat the broth in a medium saucepan over moderately low heat and keep at a simmer.

In a large saucepan, heat the oil over moderate heat. Add the onion and sauté about 8 minutes, or until soft but not brown. Add the pumpkin and sauté another 5 minutes.

Stir in the sage. Add the rice and saute, stirring constantly, for about a minute. Slowly add the broth, about 1/4 cup at a time, stirring frequently. Don't add more broth until all the liquid has been absorbed.

After the 2 cups of broth have been absorbed, the rice should be tender; add more broth if needed. Slowly stir in the cheese and add salt and add salt and pepper to taste. Serve hot. Serves 6.

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