Pumpkin, Pecan, and Fig Risotto

Arborio rice is simmered with white wine and pumpkin, then tossed with figs, pecans, and Parmesan cheese in this velvety, smooth risotto.

• Preparation Time: 25 mins
• Cooking Time: 32 mins
• Total Time: 57 mins
• Calories: 576 Calories

Ingredients

• 2 tablespoons butter
• 3 tablespoons olive oil
• 2 onions, diced
• 1 cup green beans
• salt and cracked black pepper to taste
• 1 ½ cups grated Parmesan cheese, divided
• ½ cup toasted, chopped pecans
• ⅔ cup chopped dried figs
• 3 cups chicken stock (such as Massel®)
• 3 cups white wine
• 2 ¼ cups Arborio rice
• 2 cups cooked and cubed pumpkin

Recipe Instructions

Step 1

Pour chicken stock and wine into a small pot; bring to a simmer over medium-low heat.

Step 2

Heat oil and butter in a large saucepan over medium-high heat. Add onion; saute until translucent, about 5 minutes. Stir in the rice; cook and stir until golden, 2 to 3 minutes.

Step 3

Ladle enough of the chicken stock mixture into the saucepan to cover the rice. Cook and stir until the liquid is mostly absorbed, about 2 minutes. Repeat this process with the remaining chicken stock mixture, stirring frequently until rice is tender and creamy, 15 to 20 minutes.

Step 4

Toss green beans into the risotto; cook until bright green, about 2 minutes. Stir in pumpkin; cook until broken down, about 2 minutes. Add 1 cup plus 2 tablespoons Parmesan cheese, figs, pecans, salt, and pepper and mix well. Garnish with remaining 6 tablespoons Parmesan cheese.