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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.
Ingredients
- ½ cup chopped pecans, lightly toasted in a pan
- I sugar pumpkin, seeded, peeled, and deiced to ½ in cubes
- ½ cup onion, chopped finely
- 1 cup Arborio rice
- ½ teaspoon ground mace
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ 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 sauté 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 sauté 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 3 servings | |
| Calories 451 | |
| Calories from Fat 182 | 40% |
| Total Fat 21.02g | 26% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 946mg | 39% |
| Potassium 168mg | 5% |
| Total Carbs 56.83g | 15% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.68g | 2% |
| Protein 5.6g | 9% |
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Reviews
October 29, 2008
So delicious and wonderfully crafted. This dish is a definite must on your Thanksgiving table. Keep up the yummy work!!I've cooked/tasted this recipe!
November 1, 2008
This is an awsome recipe! The flavors are great for the season and perfectly balanced textures....I loved it!I've cooked/tasted this recipe!-
November 1, 2008
Dude alex! Im so proud of your work keep it up! p.s. see you Wednsday....
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November 2, 2008
Absolutely delicious! I could have put in a little more salt tho.I've cooked/tasted this recipe!
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November 3, 2008
Nice Job on this recipe. I liked it so much that I ate it all!I've cooked/tasted this recipe!
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November 3, 2008
This was great, my 7 year old son even liked it!I've cooked/tasted this recipe!
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November 3, 2008
I was wondering if a small decoration pumpkin would work for this?This is a variation
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November 8, 2008
I would never have thought of using these flavor compounds as a savory dish...interesting.
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November 10, 2008
I really like the recipe, it brings back homey memories.I've cooked/tasted this recipe!
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