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Pumpkin Risotto

kept byCapeCodBarbie
recipe byCookstr

Make-ahead notes:

• Juice the carrots and refrigerate up to 1 day ahead of time.
• Dice the vegetables (or do ahead and refrigerate up to 2 days).


For the risotto:
4 tablespoons unsalted butter (no substitutes)
2 cups diced pumpkin (sugar pumpkins are best)
¾ cup celery, cut into small dice
½ cup onion, cut into small dice
½ cup carrot, cut into small dice
1¼ cups Arborio rice
2¼ cups Chicken Stock or low-salt canned chicken broth, plus ½ cup extra, if needed, heated to a simmer
2¼ cups fresh carrot juice, plus ½ cup extra, if needed, warmed

To serve:
4 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
Kosher salt and freshly ground black pepper
¼ teaspoon grated nutmeg

Serve with:
Seared and Roasted Chicken or Duck Breasts
Pan-Roasted Squab
Pan-roasted veal chops



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