Recipe Box, Autumn Risotto with Pumpkin, Walnuts & Bleu Cheese

the Painted Apron

6 years ago

This is a lovely side dish for the Fall season,

risotto flavored with sweet pumpkin, walnuts and tangy blue cheese

This risotto is made with chicken broth, white wine, celery, onions

and finished with bleu cheese crumbles and walnuts

Make it early in the day and then just pop it in the oven

30- 45 minutes before dinner

You also need butter and white wine {or use more broth}

Risotto is not hard to make

but because the rice must absorb the liquid in stages

it takes about 30 minutes to prepare

Begin by sauteing the onion and celery in butter over medium heat

until soft, about 8-10 minutes ,

adding garlic and stirring for the last minute

Then turn the heat up to medium hight and add the dry risotto

Stir and cook for 2 minutes

until the rice becomes translucent around the edges

Reduce heat to medium and pour in wine,

stirring until it has almost all been absorbed

Continue in this fashion, adding the rest of the broth in stages,

and letting the rice absorb it until all the liquid has been added

and rice is done

Transfer to a sprayed casserole dish and stir in pumpkin

Add bleu cheese and walnuts

Stir well

Cover and refrigerate for baking later

or cover and bake at 350 for 15 minutes to heat through and serve

If dish is refrigerated, bake covered for 30 minutes at 350 degrees

and then uncover and bake for 5-10 minutes more

Garnish with additional walnuts and bleu cheese* if desired

*substitute fresh grated or shaved Parmesan for the bleu if desired

Autumn Risotto with Pumpkin, Walnuts & Bleu Cheese

a unique side dish for Fall and Thanksgiving

Course Side Dish

Cuisine American

Keyword Autumn, bleu cheese, do ahead, Fall, pumpkin, rice, risotto, side dish, walnuts

Prep Time 30

Cook Time 30

Servings 4

Melt butter in a large skilet over medium heat. Add onion and celery and cook for 8-10 minutes until soft
Add garlic and cook stirring for 1 more minute
Turn heat up to medium high and add rice
Cook until the edges of the grains become transparent, about 2 minutes
Add the wine and cook until it is almost all absorbed
Reduce heat to medium and begin to add hot broth about 1/2 cup at a time, stirring occasionally until rice has absorbed the broth and repeat
When all of broth has been absorbed and rice is cooked al dente, season with salt and pepper to taste and transfer to a sprayed casserole dish
Stir in pumpkin puree, then stir in 1/2 cup walnuts and 1/2 cup cheese, reserving the rest for garnishing
Cover dish and refrigerate for baking later or bake covered immediately for 15 minutes to heat through. If dish has been refrigerated bake covered for 30 minutes, then uncover and bake for 10-15 minutes more or until hot in the center
Garnish risotto with reserved nuts and cheese to serve