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Pumpkin Risotto with Chili Oil, Pepitas & Cocoa Nibs
Ingredients
- 8 c. stock (vegetable or chicken) or water
- olive oil or butter
- 1 onion, thinly sliced (about 1 c.)
- 1 c. Arborio rice
- 1 c. white wine
- 1-2 c. pumpkin puree
- chili oil
- toasted pepitas
- cocoa nibs
Instructions
- In a large stockpot, covered, bring the stock to a boil. Lower the heat and keep the liquid hot.
- In a large sauté pan, warm some olive oil or butter over medium heat. Add the onion and a big pinch of salt and sweat the onion until translucent and tender. Add the rice and briefly toast, about 2 minutes.
- Add the wine and start the constant stirring. When the wine is fully absorbed, add a ladleful (about 1 c.) of the hot cooking liquid and continue stirring. When that liquid is fully absorbed, add another ladleful and stir until fully absorbed.
- Continue adding ladlefuls of liquid and stirring constantly until the risotto is creamy and tender, about 20 minutes; you may not need all the liquid. Gently stir in the pumpkin.
- Transfer to serving bowl, drizzle with chili olive oil, then sprinkle with toasted pepitas and cocoa nibs.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/