Toasted Pecan and Pumpkin Risotto Recipe
This is a great dish to compliment most fall meals. With great earthy spices and aromas combined with the mild sweet flavors of the pumpkin and the bold nutty crunch of toasted pecans, this dish will definately put you in the autumn spirit. ITs simple to make and will warm you up form the inside out.
Prep time: 10 minutes
Cook time: 30 minutes
Â½ cup chopped pecans, lightly toasted in a pan
I sugar pumpkin, seeded, peeled, and deiced to Â½ in cubes
Â½ cup onion, chopped finely
1 cup Arborio rice
Â½ teaspoon ground mace
Â¼ teaspoon ground cinnamon
Â¼ teaspoon ground nutmeg
Â¼ cup white wine
3 cups vegetable stock, (more or less)
3 tablespoons olive oil
Salt and pepper to season Directions
Heat 2 tablespoons of the olive oil in a pan over medium heat. Add the pumpkin and sautÃ© until the pieces have nice color and are fork tender. Toss the pumpkin with the pecans and reserve.
Next heat the remaining olive oil over medium heat and sautÃ© the onion until translucent. Add the rice, cinnamon, nutmeg, and mace and toast lightly. Deglaze the pan with the wine; continue cooking until wine has cooked off. Add the broth half a cup at a time, allowing it to cook off after each addition, until the risotto is cooked aldante and is creamy. Remove from the heat and add the reserved pumpkin mixture, season with salt and pepper and enjoy!
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