Pumpkin Risotto with Chili Oil, Pepitas & Cocoa Nibs November 18, 2022 by Jill Foucre Leave a Comment Pumpkin Risotto with Chili Oil, Pepitas & Cocoa Nibs 2022-11-18 22:28:42 Print Ingredients 8 c. stock (vegetable or chicken) or water olive oil or butter 1 onion, thinly sliced (about 1 c.) 1 c. Arborio rice 1 c. white wine 1-2 c. pumpkin puree chili oil toasted pepitas cocoa nibs Instructions In a large stockpot, covered, bring the stock to a boil. Lower the heat and keep the liquid hot. In a large sauté pan, warm some olive oil or butter over medium heat. Add the onion and a big pinch of salt and sweat the onion until translucent and tender. Add the rice and briefly toast, about 2 minutes. Add the wine and start the constant stirring. When the wine is fully absorbed, add a ladleful (about 1 c.) of the hot cooking liquid and continue stirring. When that liquid is fully absorbed, add another ladleful and stir until fully absorbed. Continue adding ladlefuls of liquid and stirring constantly until the risotto is creamy and tender, about 20 minutes; you may not need all the liquid. Gently stir in the pumpkin. Transfer to serving bowl, drizzle with chili olive oil, then sprinkle with toasted pepitas and cocoa nibs. By Abra Berens Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/