Pumpkin & Chicken Risotto      print recipe | close window     

8 cups gluten free chicken broth
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 small onion, minced
2 cups short grain Italian rice (such as Arborio)
1/2 cup dry white wine
1 1/2 cups diced pumpkin (or substitute 1/2 cup canned pumpkin puree)
8 ounces chopped skinless chicken
pinch of nutmeg
4-5 fresh sage leaves, roughly chopped
Salt to taste

If desired: 1/2 cup grated hard cheese, such as Parmigiano-Reggiano

Directions
1. In a medium saucepan, bring stock to a simmer.
2. Heat olive oil and 1 tablespoon of the butter in a 5-quart heavy saucepan. Add the onion and saute, stirring until very soft but not browned.
3. Stir the rice into the onions. Toast the rice stirring constantly about 1 minute (do not brown).
4. Stir in the wine and cook until the wine is reduced (about 1-2 minutes).
5. Add pumpkin, chicken, nutmeg, sage and 2 cups of the simmering broth.
6. Stir the rice and other ingredients until the liquid is almost completely absorbed.
7. Continue adding broth, a half-cup at a time, stirring after each addition and allowing the rice to absorb the liquid before adding more.
8. After 15 minutes, taste the rice. If rice is too hard then add more broth and continue cooking for another couple minutes. Season to taste.
9. When the rice is tender and the liquid has been absorbed, remove from heat.
10. Stir in cheese and remaining butter if desired.

Makes 4 main-course servings.