Pumpkin Walnut Risotto

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PIZZA, PASTA & RICE: PUMPKIN WALNUT RISOTTO

walnuts

6	ounces pumpkin flesh, chopped or
1/2	cup canned pumpkin
4	ounces Fisher Chef's Naturals walnuts 20+
1/3	cup packed fresh parsley, chopped
2	cloves of garlic
7	Tablespoons olive oil
1	cup chopped onion
10	ounces peeled canned plum tomatoes, chopped
1 1/2	cups long grain rice
4 1/2	cups chicken broth
4	ounces freshly grated Parmesan cheese
	salt and pepper to taste

Process walnuts, parsley and garlic to a paste. Add 4 tablespoons olive oil a tablespoon at a time, mixing well. Add a pinch of salt, reserve. Heat the remaining olive oil in a large, heavy pan and fry the onion until lightly colored. Add the pumpkin and continue to sauté for about 4 minutes. Mix in the walnut paste. Add the tomatoes, mix well, and simmer until thickened. Season. Add the rice, and stir-fry for a few minutes. Add the hot broth in stages, stirring to use up all the broth. Allow the rice almost to dry out before each addition. The risotto is ready when it is no longer watery, and the rice is tender while retaining a very slight firmness in the center of each grain. It takes about 20-30 minutes. Mix in half of the Parmesan and sprinkle the rest of the cheese on top.

Yields: 4 servings

Source: John B. Sanfilippo & Son, Inc.

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