FROM THE KITCHEN: Fall Pumpkin Risotto


Fall Pumpkin Risotto with Mushrooms and Roasted Pumpkin Seed Oil

Risotto (Serves four)

8 oz. Arborio rice
3 tbl. olive oil
1 medium onion, diced
1 cup white wine (Pinot Grigio)
5–6 cups chicken stock
3 oz. grated Parmesan cheese
2 oz. butter
4 oz. heavy cream
1 cup pumpkin puree
Salt and pepper, as needed

Heat oil in pan; add onions and sauté until translucent. Add rice and sauté for two minutes. Deglaze with white wine and reduce to a quarter-cup. Add chicken stock one cup at a time and cook rice over medium heat until al dente. Add butter, cream, Parmesan and pumpkin puree. Season with salt and pepper. Keep warm.

Check out more recipes from our Executive Chef Rupert Leitner in our eNewsletter.

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