Pumpkin, Pecan, and Fig Risotto | The Best Recipes

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Pumpkin, Pecan, and Fig Risotto

"A velvety, smooth risotto that goes great with any meat accompaniment."

Ingredients :

• 3 cups chicken stock (such as Massel®)
• 3 cups white wine
• 3 tablespoons olive oil
• 2 tablespoons butter
• 2 onions, diced
• 2 1/4 cups Arborio rice
• 1 cup green beans
• 2 cups cooked and cubed pumpkin
• 1 1/2 cups grated Parmesan cheese, divided
• 2/3 cup chopped dried figs
• 1/2 cup toasted, chopped pecans
• salt and cracked black pepper to taste

Instructions :

Prep : 25M	Cook : 8M	Ready in : 57M

• Pour chicken stock and wine into a small pot; bring to a simmer over medium-low heat.
• Heat oil and butter in a large saucepan over medium-high heat. Add onion; saute until translucent, about 5 minutes. Stir in the rice; cook and stir until golden, 2 to 3 minutes.
• Ladle enough of the chicken stock mixture into the saucepan to cover the rice. Cook and stir until the liquid is mostly absorbed, about 2 minutes. Repeat this process with the remaining chicken stock mixture, stirring frequently until rice is tender and creamy, 15 to 20 minutes.
• Toss green beans into the risotto; cook until bright green, about 2 minutes. Stir in pumpkin; cook until broken down, about 2 minutes. Add 1 cup plus 2 tablespoons Parmesan cheese, figs, pecans, salt, and pepper and mix well. Garnish with remaining 6 tablespoons Parmesan cheese.

Notes :

• Pecorino cheese may be substituted for the Parmesan cheese.
• You can use vegetable stock in place of chicken stock.

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