Pumpkin Walnut Risotto

Pumpkin Walnut Risotto

Enjoy this risotto which features Arborio rice, slow simmered in a cinnamon-infused chicken stock with pureed pumpkin, and white wine, finished with Parmesan-Reggiano and caramelized walnuts.
Ingredients for Risotto
  • 6-7 cups of chicken stock
  • 1 3-inch cinnamon stick
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onions
  • 1 15-ounce canned pureed pumpkin
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1/4 cup grated Parmesan-Reggiano cheese
  • 1/3 cup caramelized walnuts
Ingredients for Caramelized Walnuts
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2/3 cup chopped walnuts

Prep Time: 15 minutes
Cook Time: 45 Minutes
Serves: 8

Directions for Risotto
1. In a large saucepan heat chicken stock and cinnamon stick over low heat for 10-15 minutes. Set aside, discard cinnamon stick and keep warm.
2. In a medium saucepan combine butter and olive oil and heat. Add onions and sauté until soft, about 3 minutes. Add pureed pumpkin, season with salt and pepper and sauté for another 3 minutes.
3. Combine rice with pumpkin mixture; mix well.
4. Add wine to rice mixture and stir until absorbed. Begin adding hot stock ½ cup at a time, stirring constantly and making sure all liquid is absorbed before next addition.
5. Finish with 1 tablespoon butter and parmesan-reggiano to give the risotto a nice, creamy texture.
6. Garnish with caramelized walnuts and serve.


Directions for Caramelized Walnuts
1. Add sugar to a small skillet over medium-high heat.
2. As sugar starts to melt add salt and walnuts stirring constantly to coat, about 3-5 minutes
3. Remove nuts and place on a sheet pan to cool and harden.
When cool enough to touch break up the clumps of nuts and set aside.

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