Pumpkin seed parmesan risotto

4 servings

Ingredients

Quantity Ingredient
6 cups (to 8 cups) chicken stock
4 tablespoons Extra-virgin olive oil
1 large Yellow onion(s), peeled
Finely chopped
1 medium Bay leaf
2 cups Arborio rice
1 cup Dry white wine
Salt and pepper to taste
1 cup Grated Parmesan cheese
1 cup Toasted pumpkin seeds

Directions

Place the chicken in a large saucepan and heat to a simmer. Keep warm.

Heat the oil in a large, heavy saucepan over moderately high heat.

Add the add the onion and bay leaf. Saute until the onion is soft but not browned, about 2 min. Add the rice and cook, stirring constantly, for about 3 min. Immediately stir in the wine and reduce the heat to medium. Continue to stir until the wine is absorbed, then add 1 cup of the hot stock. Cook, stirring constantly, until the stock is absorbed. Continue stirring and adding stock in ½-cup portions, allowing each ½ cup to become fully absorbed before adding more, until the rice is tender yet retains its shape. This will take about 15 min.

Remove the pan from the heat and discard the bay leaf. Fold in ½ cup of the Parmesan and season with salt and pepper. Cover the pan and let sit for 2 min.

Spoon the risotto into individual heatproof serving bowls or one large heatproof bowl and top with the remaining Parmesan. Place the bowl(s) under a broiler for 30 seconds to melt the cheese. Remove from the oven. Top each serving with pumpkin seeds, place under the broiler, and cook to a light golden brown, about 30 seconds. Serve immediately.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 138

Submitted By DIANE LAZARUS On 11-25-95

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