Autumn Pumpkin Risotto a type of recipe with Thyme, Apricots and Pecans, Our stocks are ready to use in any recipe that calls for stock, broth, or bouillon. Just store it in your pantry until needed, open and pour. There’s no need to add water  simply heat until hot. After opening, place original container in the fridge for up to 10 days, or freeze for later use. Autumn Pumpkin Risotto

Ingredients

Serves 8

6 cups Kitchen Basics Unsalted Chicken Cooking Stock

2 tablespoons extra-virgin olive oil plus more

for cooking pumpkin

1 small onion, finely chopped

2 small cloves garlic, finely chopped

2 cups arborio rice

1 cup sweet white wine

1 cup dried apricots, finely chopped

1 1/2 teaspoons fresh grated nutmeg

1 small sugar pumpkin (about 1 1/2 pounds), peeled,

seeded, diced and sauteed in a little

olive oil until just tender

1 tablespoon fresh thyme, chopped

1/2 cup pecans, chopped

3 tablespoons butter

Salt and pepper to taste

Freshly grated Parmesan for garnish

Method 

1. In a saucepan, bring the stock to a boil. Then reduce heat to low and keep the stock warm.

2. In a large, heavy-bottomed saucepan over a medium-high flame, heat the olive oil. Add the onion. Sauté for 2 minutes, stirring constantly. Add the garlic and rice; stir until well coated, about 1 minute.

3. Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice.

4. Add the dried apricots and cooked pumpkin and continue to stir another 30 seconds.

5. Lower the heat to medium and add 1 cup of stock. Constantly stir so that the rice doesn’t stick to the pan. Add the remaining stock 1 cup at a time, stirring until absorbed before adding another cup. Stir until all the stock is absorbed, about 20 to 25 minutes total, or until the rice is tender.

6. Remove from heat; stir in the thyme, chopped pecans, and butter. Season with salt and pepper and garnish with Parmesan.