Toasted Pecan and Pumpkin Risotto Recipe Recipe

Name: Toasted Pecan and Pumpkin Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A 1/2 cup chopped pecans, lightly toasted in a pan; I sugar pumpkin, seeded, peeled, and deiced to A 1/2 in cubes; A 1/2 cup onion, chopped finely; 1 cup Arborio rice; A 1/2 teaspoon ground mace; A 1/4 teaspoon ground cinnamon; A 1/4 teaspoon ground nutmeg; A 1/4 cup white wine; 3 cups vegetable stock, (more or less); 3 tablespoons olive oil; Salt and pepper to season

Servings: persons

A 1/2 cup chopped pecans, lightly toasted in a pan
I sugar pumpkin, seeded, peeled, and deiced to A 1/2 in cubes
A 1/2 cup onion, chopped finely
1 cup Arborio rice
A 1/2 teaspoon ground mace
A 1/4 teaspoon ground cinnamon
A 1/4 teaspoon ground nutmeg
A 1/4 cup white wine
3 cups vegetable stock, (more or less)
3 tablespoons olive oil
Salt and pepper to season

1
Heat 2 tablespoons of the olive oil in a pan over medium heat.
2
Add the pumpkin and sautA until the pieces have nice color and are fork tender.
3
Toss the pumpkin with the pecans and reserve.
4
Next heat the remaining olive oil over medium heat and sautA the onion until translucent.
5
Add the rice, cinnamon, nutmeg, and mace and toast lightly.
6
Deglaze the pan with the wine; continue cooking until wine has cooked off.
7
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.
8
Remove from the heat and add the reserved pumpkin mixture, season with salt and pepper and enjoy!

277

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.

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

You need 11 ingredients. The key ingredients include: A 1/2 cup chopped pecans, lightly toasted in a pan, I sugar pumpkin, seeded, peeled, and deiced to A 1/2 in cubes, A 1/2 cup onion, chopped finely, 1 cup Arborio rice, and more.

Yes, Toasted Pecan and Pumpkin Risotto Recipe falls under the General 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.

Toasted Pecan and Pumpkin Risotto Recipe

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