Recipes

Pumpkin Risotto

Pumpkin Risotto with Chicago Steak & Chop seasoned pork chops and hert covert sauteed in blood orange EVOO

Serving Size: 4

Prep Time: 15 Minutes
Cook Time: 35 minutes

Ingredients:

• Tree & Vine Single Estate Extra Virgin Olive Oil EVOO –¼ Cup
• Onion – ½ Cup Chopped
• Garlic – 2 Cloves Chopped
• Arborio Rice – 1 ½ Cups
• Perucchi Extra Dry Vermouth – 3/4 Cup
• Chicken or Vegetable Stock – 4 Cups (warm)
• Pumpkin Puree – 1 Cup (not pie filling)
• Parmesan Cheese – ½ Cup grated
• Unsalted Butter – 2 Tablespoons
• Tree & Vine Celtic Sea Salt and Pepper Blend – To Taste
• White Pepper – To Taste

Method:

• Chop onions & garlic
• Heat EVOO in medium saucepan over medium heat
• Add onions & garlic and sauté until translucent
• Add Arborio and turn up heat to med-high and continue stirring to coat with EVOO
• Add vermouth, stir often until absorbed by rice
• Pour in enough stock to cover rice completely, stir often, until rice has absorbed most of the stock
• Add more stock until almost all is absorbed
• Stir in pumpkin and reduce to very low so that rice no longer simmers
• Stir in parmesan & butter
• Salt to taste
• Serve Immediately
• Enjoy

Tools:

• Knife
• Cutting Board
• 2 Medium Sauce Pans (one for stock)
• Wooden Spoon
• Cheese Grater

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