Risotto With Pumpkin

1. 1

   Place the saffron in a small dish, add a little of the chicken stock and allow to steep for a few minutes.

2. 2

   Heat the oil in a heavy saucepan.

3. 3

   Add the garlic, saute briefly then stir in the pumpkin.

4. 4

   When the pumpkin is coated with oil, stir in the rice.

5. 5

   Add the saffron.

6. 6

   Stir.

7. 7

   Stirring constantly, begin adding the remaining stock, about one-half cup at a time, adding additional stock as each portion is absorbed by the rice.

8. 8

   After about 20 minutes, when all the stock has been added, the rice should be just tender and the pumpkin should be quite soft.

9. 9

   Don't worry if some of the pumpkin has disintegrated.

10. 10

    Stir in the butter, season to taste with salt and pepper and stir in a couple of tablespoons of Parmesan cheese.

11. 11

    Serve at once with remaining Parmesan cheese on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.