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

Ingredients:
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

Directions:
1) Heat butter and peanut oil in a heavy 4-quart casserole over moderate heat. Add onion and sauté for 1 to 2 minutes, until it begins to soften, being careful not to brown it.
2) Add rice to onions and stir for 1 minute, using a wooden spoon to make sure all grains are well coated. Bring the broth to a steady simmer in a saucepan on top of stove. Begin to add simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding next 1/2 cup, reserving about 1/4 cup to add at end. Stir frequently to prevent sticking.
3) When rice is tender but still firm, about 18 minutes, add reserved broth, pumpkin, lemon juice and parsley. Turn off heat and immediately add butter and Parmesan and stir vigorously to combine with rice. Garnish with peanuts. Serve immediately. Yield: 4 servings.

You might also enjoy these recipes:
Shrimp Risotto - One Perfect Bite
Asparagus and Lemon Grass Risotto - One Perfect Bite
Risotto with Smoked Salmon Spinach and Peas - One Perfect Bite
.
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Farro Risotto - Christine's Cuisine
Brown Rice Risotto with Roasted Tomatoes - Deliciously Organic
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Sausage and Mushroom Risotto - Sugar Crafter
Roasted Garlic Risotto - Handle the Heat
Asparagus and Mushroom Risotto - Life's Ambrosia
Mexican Risotto - What's Cooking, Mexico
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Mushroom and Leek Risotto - Sweet Salty Spicy
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Butternut Squash Risotto - So Easy, So Tasty
Turkey Mushroom Risotto - Simply Recipes
Fresh Corn Risotto - Culinary in the Desert
Barley Risotto with Mushrooms and Thyme - Kalyn's Kitchen

This post is being linked to:
Smiling Sally - Blue Monday