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Ingredients
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1
pie pumpkin (2 pounds)roasted and pureed
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2tbsp
olive oil
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2
shallotschopped
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1cup
arborio rice
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1cup
white wine or apple cider
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3 to 4cups
chicken stock, or vegetable stock
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2tbsp
fresh thyme
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4tbsp
mascarpone cheese, or cream cheese
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2tbsp
butter
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salt and pepper to taste
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Instructions
Cook shallots in olive oil over medium low heat until translucent.
Add rice to pan and stir to coat in oil, continue to toast rice for 2 to 4 minutes. Pour wine to cover rice and cook until all liquid has evaporated.
Add 1 cup of stock and cook until almost all liquid has evaporated, stirring GENTLY, occasionally. Add another cup of stock and repeat…, until rice is tender but still firm (al dente).
Add 1/2 to 3/4 cup pumpkin puree, thyme, cheese and butter and stir to finish.
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Recipe Notes
Serves 6
Chef Jeremy Gillmore, Sobeys Elmwood Drive
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