| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 25 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 (3/4 to 1 pound) pumpkin, peeled and chopped into bite-sized pieces
- 2 fresh bay leaves
- 3 cups vegetable stock, plus 1 cup vegetable stock
- 1 1/2 cups arborio rice
- 3 tablespoons freshly grated Parmesan
- 1 tablespoon butter
- Sea salt
- Freshly ground black pepper
- 1 recipe Amarone sauce, recipe follows
- 2 cups Amarone wine
- Kosher salt
- 1 teaspoon sugar
- 1 bay leaf
- 1/4 teaspoon ground cinnamon
- 3 1/2 teaspoons all-purpose flour
- 1 cup water
Instructions
- In a large heavy-bottomed pot, heat olive oil and then add the onions. Gently fry until soft and translucent. Add the pumpkin, bay leaves and 1 cup of the vegetable stock. Bring to a simmer and cover. Steam over low heat for 15 to 20 minutes. Add a tablespoon of remaining stock to the pumpkin base and mash it down into a puree using the back of a wooden spoon or spatula.
- In a large, heavy-bottomed pan, heat some olive oil and add the rice. Add the remaining stock and cook for 12 minutes with the lid on until the stock has been absorbed, the rice is al dente, and has a lovely creamy consistency. Add the pumpkin puree into the risotto pan and stir together.
- Finally, add freshly grated Parmesan and butter to the pan and stir well. Season with sea salt and pepper.
- Serve the risotto on individual plates and spoon the Amarone Wine Sauce over top.
- In a medium-sized pan, heat the Amarone wine, a pinch of salt, sugar, bay leaf, and cinnamon. Stir well and heat over a low flame until the sugar is dissolved.
- In a small bowl, mix together the water and flour. Gradually add the flour and water mixture to the pan, continually stirring, until the sauce has the desired consistency and flour is cooked (the sauce should be clear).
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 524 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 12 mg |
| Sodium | 1307 mg |
Reviews
I have tried this recipe with the sauce and without the sauce. This is a staple recipe for me, I am going to use butternut squash tonight instead of pumpkin.
We made this the night before Thanksgiving with some Acorn squash and chicken broth. It was amazing… I could have done with or without the wine sauce. I have made it twice since, once with pumpkin, and once with butternut squash. I also used veggie stock and wasn’t as thrilled, so maybe the key is the chicken stock.
I am also a fan of Tyler’s but he was WAY OFF the mark on this one. I agree with the only other reviewer who was honest enough to write that this was a tasteless recipe.
I enjoyed this recipe and will make it again. If you like Amarone and I do you will enjoy this rich dish.
I have made several dishes from Tyler’s shows and loved them all but this dish was a grave disappointment. The risotto had little flavor and was not very pumpkiny. The sauce never thickened and it too had little flavor. I don’t know what I did wrong but nothing turned out well. Maybe I just need some personal help from Tyler (help 911).
I am quite the risotto devotee, and I have to say that this version is exquisite. Once I saw the Risotto episode, I felt compelled to try this recipe. I absolutely loved the flavor combination of this dish. Thanks, Tyler!