Pumpkin Riscotto Recipe

Name: Pumpkin Riscotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 -8 cups chicken stock; 1 tablespoon butter; 1 small onion, finely chopped; 2 cups arborio rice; 1 1/2 cups cooked butternut squash, acorn or 1 1/2 cups cooked winter squash, cut in 3/8-inch cubes; 6 sage leaves, minced; salt; freshly white pepper; 1/2 cup grated parmesan cheese; 4 sage leaves (to garnish)

Servings: persons

7 -8 cups chicken stock
1 tablespoon butter
1 small onion, finely chopped
2 cups arborio rice
1 1/2 cups cooked butternut squash, acorn or 1 1/2 cups cooked winter squash, cut in 3/8-inch cubes
6 sage leaves, minced
salt
freshly white pepper
1/2 cup grated parmesan cheese
4 sage leaves (to garnish)

1
Heat stock to a bare simmer in a saucepan.
2
Heat butter in a large, heavy bottom saucepan next to it on the stove.
3
Add onion to the butter and saute over medium heat until it turns translucent.
4
Add rice, stir and add 11/2 cups of stock.
5
When the rice has absorbed most of the liquid.
6
Add another 1 1/2 cups stock.
7
Add another 1 1/2 cups in the same fashion along with the minced sage and squash.
8
Add another 1 1/2 cups stock, salt and pepper to taste.
9
After most of the stock has been absorbed, taste rice.
10
It should be firm but tender.
11
If too firm, add some or all of the remaining stock, again tasting to discover when it is just right.
12
Leave the risotto a little runny before you add the cheese so it will have a nice creamy texture.
13
Dish into soup plates and stick a sage leaf in the middle of each plate.
14
Serve immediately.

1317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 -8 cups chicken stock, 1 tablespoon butter, 1 small onion, finely chopped, 2 cups arborio rice, and more.

Yes, Pumpkin Riscotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Riscotto

How did you like this recipe?

Frequently Asked Questions