Pumpkin Risotto
  • 3 oz. Extra Virgin Olive Oil
  • 2-1/2 lbs Butternut Squash or Pumpkin (Butternut is easier to cut and to find already cubed in stores)
  • 6 Cloves of Fresh Garlic Chopped
  • 4 oz Dry White Wine
  • 4 Cups Chicken Stock or Water (if vegetarian)
  • 1 Can White Kidney Beans (16 oz. Cannellini) undrained
  • Cup Chopped Scallions
  • 1/4 Cup Chopped Fresh Italian Parsley
  • 1 Tbsp. of Coarse Kosher or Sea Salt
  • 1 Tbsp. of Chopped Cherry Peppers (may use hot peppers - cherries are optional)
  • 4 oz. of Grated Parmesan Cheese
  • 8 oz. Arborio Rice (Risotto) already cooked till Al dente - a little firm according to directions on package.
    In large soup pot heat Olive Oil and Garlic till garlic is slightly golden.

  • Add Squash, peppers, salt and wine.
    Stir constantly till comes to boil.
    Lower to simmer and keep covered for 8 minutes.
    Add broth, scallions, portion of parsley
    Keep covered for another 10 minutes (stir frequently)
    At the end of 10 minutes add beans and bring back to boil.
    Let simmer for 5 minutes till pumpkin gets soft and starts falling apart.
    Set to one side.
    Scoop six 8 oz ladles full of the soup mixture and ladle it into a large pan and place back on medium heat.
    Add 4 ladles of Arborio Rice, add in half of the Parmesan Cheese.
    Simmer slowly and stir constantly till Rice is a bit sticky and soft, and mixture has nice creamy texture, not runny.
    It mixture gets too dry - add in more soup. If too runny, add in remaining rice till you get the consistency you desire.
    Put in bowls and sprinkle with remaining cheese and parsley
    Bon Appetite!