- 1/4 lb. pumpkin or butternut squash, fresh or frozen, or 1 cup canned unsweetened pumpkin puree
- 1 tbsp. lemon juice
- 1 tbsp. fresh parsley, chopped
- 1 tbsp. unsalted butter
- 1/4 cup parmesan cheese, grated
- 1/2 cup peanuts, toasted
- 5 1/2 cup chicken or vegetable broth
- 2 tbsp. unsalted butter
- 1 tbsp. peanut oil
- 1/3 cup onion, finely minced
- 1 1/2 cup arborio rice
Condimenti: If you are using fresh pumpkin or squash, peel, remove seeds, and cut into 1-inch pieces. Cook fresh or frozen pumpkin or squash with 1 cup water until it is tender and can easily be pierced with a fork, about 15 minutes. Place pumpkin with 1/2 cup of its cooking liquid in a food processor, blender, or food mill and puree. Set aside. (If you are using canned pumpkin, omit this step.)
Brodo: Bring the broth to a steady simmer in a saucepan on top of the stove.
Soffiitto: Heat the butter and peanut oil in a heavy 4-quart casserole over moderate heat. Add the onion and sauté for 1 to 2 minutes, until it begins to soften, being careful not to brown it.
Riso: Add the rice to the soffritto; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed be-fore adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking.
After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth and the condimenti – pumpkin or squash, lemon juice, and parsley. Turn off the heat and immediately add the butter and Parmesan and stir vigorously to combine with the rice. Garnish with the peanuts. Serve immediately.
Source: Adapted from Risotto ©1987 Judith Barrett and Norma Wasserman
Recipe Courtesy of the Culinary Institute of America