Pumpkin Risotto

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See original recipe at: planetgreen.discovery.com

kept bymeganlubin
recipe byplanetgreen.discovery.com

Categories:
- Pumpkin
- Risotto

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Ingredients:

2 cups pumpkin puree
8 cups chicken or vegetable stock
1 bay leaf
1/2 tsp whole peppercorns
6 allspice berries
1/4 to 1/2 tsp fresh ground nutmeg
1/4 tsp cinnamon
2 tbsp maple syrup
1 tbsp extra virgin olive oil
1 1/2 cups arborio rice
1/2 cup dry white wine
Parmesan cheese
salt and pepper to taste

In a large pot add pumpkin, stock, bay leaf, peppercorns, allspice, nutmeg, cinnamon and maple syrup. Let simmer for 30-40 minutes add more spice if you think necessary.

About 15 minutes before the stock is ready, heat the olive oil in a large pot. Add the arborio rice and stir to coat with olive oil. Cook for a couple of minutes, stirring until rice starts to turn opaque then add wine and stir until absorbed. As with a classic risotto, add a cup of strained pumpkin broth and stir until completely incorporated and keep repeating the process until the risotto is fork tender.