Pumpkin and Blood Orange Risotto
Source: Paramount Citrus
Ingredients
Zest from 1 Paramount Citrus blood orange
2 Paramount Citrus blood oranges, *supreme segmented and cut into cubes
3 tablespoons olive oil
2 shallots, diced
2 cloves garlic, minced
1 cup raw pumpkin, diced (can use butternut squash)
1 cup dry white wine
2 cups Arborio rice
4 cups chicken or vegetable stock
3 tablespoons butter
½ cup parmesan cheese, freshly grated
¼ cup fresh parsley, chopped
½ teaspoon salt and ground black pepper
*Directions for supreme segmenting in Citrus Supreme-Segments recipe
Directions
• Zest a blood orange using a zester or a fine grater; set aside.
• *Supreme segment two blood oranges. Cube segments and set aside
• Heat olive oil and sauté shallots and garlic over medium heat, until shallots soften
• Add pumpkin and cook for 8-10 minutes.
• Add rice and stir for 1 minute or until translucent.
• Lower the heat to medium-low and add the wine. Continue to stir and cook until the wine is evaporated.
• Add the stock ½ cup at a time, adding more only once the rice starts to become dry. Continue until the rice becomes al dente.
• After all stock is absorbed add orange zest and orange segments.
• Remove from heat and stir in butter, parmesan cheese, parsley, salt, and pepper.
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Entrée Orange Pumpkin Risotto
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