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Creamy Pumpkin Rice
(0 votes)
Difficulty:
moderate
Preparation:
1 hr
Preparation
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Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 2 shallots (finely chopped)
- 2 cloves garlic cloves (minced)
- ⅔ cup dry white wine
- 4 cups hot vegetable stock
- 1 ½ cups Arborio rice
- 1 cup canned Pumpkin puree
- ½ cup Parmesan (grated)
- ½ bunch thyme (roughly chopped)
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the oil in a large, heavy-based saucepan over medium heat. Add the shallot, garlic, and a pinch of salt, sweating for 3 minutes.
2.
Add the rice and cook for 1 minute until the grains start to turn translucent. Deglaze the pan with the wine and simmer, stirring constantly, until completely absorbed, approximately 2 minutes.
3.
Add a small ladle of the stock and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding a small ladle of stock at a time, stirring constantly and allowing each addition of stock to be absorbed before adding the next.
4.
Once the rice is tender yet with a little bite, and the mixture is creamy, 20 to 25 minutes, stir in the pumpkin puree.
5.
Continue to cook over a reduced heat for 3 - 4 minutes, stirring constantly. Mix in half the Parmesan and season to taste with salt and pepper.
6.
Divide between serving bowls and garnish with the remaining Parmesan and some chopped thyme.
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