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Recipe
Toasted Pecan and Pumpkin Risotto Recipe
This is a great dish to compliment most fall meals. With great earthy spices and aromas combined with the mild sweet flavors of the pumpkin and the bold nutty crunch of toasted pecans, this dish will definately put you in the autumn spirit. ITs simple to make and will warm you up form the inside out.
| Prep time: 10 Minutes |
American
|
| Cook time: 30 Minutes | Servings: 3-4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 3 servings | |
| Calories 458 | |
| Calories from Fat 183 | 40% |
| Total Fat 21.08g | 26% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 947mg | 39% |
| Potassium 225mg | 6% |
| Total Carbs 58.34g | 16% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.46g | 3% |
| Protein 5.88g | 9% |
Ingredients Convert Measures
- ½ cup chopped pecans, lightly toasted in a pan
- I sugar pumpkin, seeded, peeled, and deiced to ½ in cubes
- ½ cup onion, chopped finely
- 1 cup Arborio rice
- ½ teaspoon ground mace
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup white wine
- 3 cups vegetable stock, (more or less)
- 3 tablespoons olive oil
- Salt and pepper to season
Directions
- Heat 2 tablespoons of the olive oil in a pan over medium heat. Add the pumpkin and sauté until the pieces have nice color and are fork tender. Toss the pumpkin with the pecans and reserve.
- Next heat the remaining olive oil over medium heat and sauté the onion until translucent. Add the rice, cinnamon, nutmeg, and mace and toast lightly. Deglaze the pan with the wine; continue cooking until wine has cooked off. Add the broth half a cup at a time, allowing it to cook off after each addition, until the risotto is cooked aldante and is creamy. Remove from the heat and add the reserved pumpkin mixture, season with salt and pepper and enjoy!
November 1, 2008 17:26