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Photo: Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin
Active Time:35 minsTotal Time:35 minsServings:8Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:8
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1cupfinely chopped shallots1 ½cupsarborio rice1cupwhite wine (such as chardonnay or pinot grigio)6cupsunsalted vegetable broth, at room temperature1cupunseasoned pumpkin puree3tablespoonsunsalted butter½teaspoonsalt½teaspoonground white pepper¼teaspoonfreshly ground nutmeg1cupcrumbled goat cheese (4 ounces), divided¼cupunsalted pepitas, toasted (see Tip)¼cupchopped fresh flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1cupfinely chopped shallots
1 ½cupsarborio rice
1cupwhite wine (such as chardonnay or pinot grigio)
6cupsunsalted vegetable broth, at room temperature
1cupunseasoned pumpkin puree
3tablespoonsunsalted butter
½teaspoonsalt
½teaspoonground white pepper
¼teaspoonfreshly ground nutmeg
1cupcrumbled goat cheese (4 ounces), divided
¼cupunsalted pepitas, toasted (see Tip)
¼cupchopped fresh flat-leaf parsley
DirectionsHeat oil in a large pot or saucepan over medium heat. Add shallots and cook, stirring occasionally, until tender, about 4 minutes. Add rice and cook, stirring constantly, until all the rice is coated in oil, about 30 seconds.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinAdd wine and cook, stirring constantly, until completely evaporated, 1 to 2 minutes. Add 3 cups broth and continue to cook, stirring often, until most of the liquid has been absorbed, 10 to 12 minutes. Add the remaining 3 cups broth and cook, stirring often, until the rice is tender but still chewy and all the liquid is absorbed, 12 to 14 minutes.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinReduce heat to low and add pumpkin, butter, salt, pepper, nutmeg and 1/2 cup goat cheese. Cook, stirring constantly, until the cheese and butter have fully melted and all ingredients are incorporated, 2 to 3 minutes.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinServe the risotto topped with pepitas, parsley and the remaining 1/2 cup goat cheese.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinTipTo toast pepitas, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Originally appeared: EatingWell.com, August 2022
Directions
Heat oil in a large pot or saucepan over medium heat. Add shallots and cook, stirring occasionally, until tender, about 4 minutes. Add rice and cook, stirring constantly, until all the rice is coated in oil, about 30 seconds.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinAdd wine and cook, stirring constantly, until completely evaporated, 1 to 2 minutes. Add 3 cups broth and continue to cook, stirring often, until most of the liquid has been absorbed, 10 to 12 minutes. Add the remaining 3 cups broth and cook, stirring often, until the rice is tender but still chewy and all the liquid is absorbed, 12 to 14 minutes.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinReduce heat to low and add pumpkin, butter, salt, pepper, nutmeg and 1/2 cup goat cheese. Cook, stirring constantly, until the cheese and butter have fully melted and all ingredients are incorporated, 2 to 3 minutes.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinServe the risotto topped with pepitas, parsley and the remaining 1/2 cup goat cheese.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinTipTo toast pepitas, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Heat oil in a large pot or saucepan over medium heat. Add shallots and cook, stirring occasionally, until tender, about 4 minutes. Add rice and cook, stirring constantly, until all the rice is coated in oil, about 30 seconds.
Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin
Add wine and cook, stirring constantly, until completely evaporated, 1 to 2 minutes. Add 3 cups broth and continue to cook, stirring often, until most of the liquid has been absorbed, 10 to 12 minutes. Add the remaining 3 cups broth and cook, stirring often, until the rice is tender but still chewy and all the liquid is absorbed, 12 to 14 minutes.
Reduce heat to low and add pumpkin, butter, salt, pepper, nutmeg and 1/2 cup goat cheese. Cook, stirring constantly, until the cheese and butter have fully melted and all ingredients are incorporated, 2 to 3 minutes.
Serve the risotto topped with pepitas, parsley and the remaining 1/2 cup goat cheese.
Tip
To toast pepitas, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Originally appeared: EatingWell.com, August 2022
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Nutrition Facts(per serving)408Calories14gFat56gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
