We’ve Gone Bananas
August 4, 2020
What & How Much to Eat
June 23, 2020Pumpkin Risotto
Chobani has outdone themselves with their Pumpkin Risotto. Though it is perfectly tasty enjoyed solo, we recommend pairing it with friends in front of a warm, cozy fire for the full effect!
Ingredients
- 2 T unsalted butter
- 1 T canola oil
- 1 medium yellow onion, finely chopped
- 1½ c sugar pumpkin or butternut squash, cut into ½-inch cubes
- 2 garlic cloves, finely chopped
- ¼ c chopped sage
- ¾ t kosher salt
- 1 c Arborio rice
- ½ c dry white wine
- 3½-4 c vegetable or chicken broth, warmed
- ¾ c finely grated Parmesan cheese
- ¼ c toasted hazelnuts, roughly chopped
Preparation
Step 1
In a large pot melt butter over medium heat. Add oil and onion and cook until the onion is soft, about 5 minutes.
Step 2
Stir in the pumpkin (or squash) and cook until browned, about 8 minutes. Stir in the garlic, sage and salt and once fragrant, add rice.
Step 3
Cook until rice is opaque, about 2 minutes, and then pour in wine, cooking while stirring, until the wine is evaporated, 1-2 minutes. Slowly begin to stir in the vegetable (or chicken) broth ½ c at a time, stirring between each addition until the broth is mostly absorbed, about 20 minutes total.
Step 4
Stir in Chobani and ½ c Parmesan. Serve with remaining Parmesan and hazelnuts on top.
