Autumn Risotto with Pumpkin, Walnuts & Bleu Cheese
a unique side dish for Fall and Thanksgiving
Ingredients
- 3/4 cup risotto rice
- 2 Tbsp unsalted butter
- 1 cup diced onion
- 1 cup chopped celery
- 1 tsp minced garlic or 1 clove
- 1/2 cup white wine I used Chardonnay
- 2 cups hot chicken or vegetable broth
- 1 1/4 cups pumpkin puree {not pumpkin pie filling}
- salt & pepper
- 3/4 cup glazed, roasted or sweetened walnuts, divided
- 3/4 cup crumbled bleu cheese
Instructions
- 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
Notes
Heat broth on stove or in the microwave before adding to the risotto
Substitute shaved Parmesan for bleu cheese if desired