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Taste Of Fall Risotto



1 Litre Chicken Broth 1 tbsp Extra Virgin Olive Oil 1 tbsp Butter ½ Medium Onion (chopped) 150 g Arborio or Carnaroli Rice 1 cup Dry White Wine ¼ cup Pumpkin Puree 1 cup Roasted Butternut Squash ½ cup Parmigiano-Reggiano Cheese (finely shredded) 1 tbsp Rosemary (chopped) Salt & Pepper (to taste)



In a pot, over medium heat, bring your chicken broth to a simmer.

In a separate 12" pan, heat the olive oil and butter over medium-low heat. Add onions and cook, stirring occasionally, until softened, about 2 minutes. Do not colour the onions as it will cause a bitter taste.

Add the rice and salt and give it a stir to coat the rice. Add rosemary and sauté that for a minute. Add all the white wine and let it reduce for about a minute. Add the pumpkin puree and two ladles of your stock.

Cook, stirring frequently. Allow the liquid to be absorbed. Continue to cook on medium-low heat, adding your broth, as required, in ½ cup increments. Make sure you are constantly stirring to make sure the risotto does not burn. Stirring also encourages release of the starch.

The risotto is done when the rice is creamy and just tender. It should take about 25 to 35 minutes total. Add in the butternut squash and the Parmigiano-Reggiano. Note, the butternut squash should already be roasted. I have a video on roasted butternut squash.

Season with salt and pepper and before serving.


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