Saturday, September 28, 2013

Pumpkin-Peanut Risotto

From the kitchen of One Perfect Bite...This lovely risotto is really a perfect dish for Meatless Mondays. It has wonderful color and a flavor profile that is sure to please. The recipe was developed at the Culinary Institute of America and it is nearly foolproof to make. You must, however, be careful not to over cook the arborio rice, and make sure that the risotto is served while it is piping hot. The rice gets gummy as it cools and it does not reheat well. If you do have leftovers, plan to use them to make risotto cakes or use them as a binder in chopped or ground meat. I use canned, unseasoned puree to make this, though I'm sure the risotto would be even better made with fresh pumpkin or squash. I made no changes to the recipe, save for the addition of salt and a pinch of nutmeg. I like this well enough to incorporate it into our Easter dinner. I have yet to decide if I'll serve it as a separate course or use it as a side along with other dishes. All the ingredients needed to make the risotto can be found in any well-stocked grocery store. Here's the recipe which I first found at The Peanut Institute.

Pumpkin-Peanut Risotto...from the kitchen of One Perfect Bite, courtesy of the Culinary Institute of America


2 tablespoons unsalted butter

1 tablespoons peanut oil

1/3 cup onion, finely minced

1-1/2 cups arborio rice

5-1/2 cups chicken or vegetable broth

1 cup canned unsweetened pumpkin puree

1 tablespoon lemon juice

1 tablespoon fresh parsley, chopped

1 tablespoon unsalted butter

1/4 cup parmesan cheese, grated

1/2 cup peanuts, toasted

Pinch of nutmeg

Salt to taste


1) Heat butter and peanut oil in a heavy 4-quart casserole over moderate heat. Add onion and saut

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