Kitchen Basics, Inc.
Autumn Pumpkin Risotto with Thyme, Apricots & Pecans:
Ingredients:
6 cups Kitchen Basics Unsalted Chicken Cooking Stock
2 tablespoons extra-virgin olive oil
1 small onion , finely chopped
2 cloves small garlic , finely chopped
2 cups arborio rice
1 cup sweet white wine
1 cup dried apricots, finely chopped
1 1/2 teaspoon fresh grated nutmeg
1 small pumpkin (about 1 1/2 pounds), peeled, seeded, diced and sauteed in a little oil until just tender
1 tablespoon fresh thyme, chopped
1/2 cup pecans. chopped
3 tablespoons butter
Salt & Pepper to taste
Fresh grated Parmesan for garnish
In a saucepan, bring the stock to a boil. Then reduce heat to low.
In a large, heavy-bottomed saucepan over a medium-high flame, heat the olive oil. Add the onion. Sauté for 2 minutes, stirring constantly. Add the garlic and rice; stir until well coated, about 1 minute.
Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice.
Add the dried apricots and pumpkin and continue to stir another 30 seconds. Lower the heat to medium and add 1 cup of stock. Constantly stir so that the rice doesn't stick to the pan. Add the stock 1 cup at a time and stir until the stock is absorbed, about 20 to 25 minutes, or until the rice is tender.
Remove from heat; add the thyme, chopped pecans, and top with dollops of butter.
Serves 6-8.
Story Keys: Heart Healthy Recipes, Low Sodium Recipes, Low Sodium Chicken Stock, Low Sodium Chicken Broth, Reduced Sodium Recipes, Healthy Family Meals, soup, stew, broth, sauce, stock, chicken, beef, seafood, clam, shrimp, fish, Nick Stellino
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