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Pumpkin Beer Risotto

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 shallot diced
  • 2 cloves garlic minced
  • 1 cup arborio rice
  • 1 12 ounce bottle pumpkin ale - I used Southern Tier Pumpking
  • 4 cups chicken stock
  • 1/2 can 15 ounce can of pure pumpkin puree
  • 1 cup grated parmesan additional for topping

Instructions

  1. Melt butter into olive oil over medium heat
  2. Pour chicken stock into a pot and heat on low, keep warm
  3. Add shallot, cook for 1-2 minutes
  4. Add garlic, cook another 1 minute
  5. Add rice, cook and stir until coated, and cook another 2 minutes
  6. Pour in beer and cook until absorbed, about 1 - 2 - minutes
  7. Add chicken stock 1/2 cup at a time, make sure absorbed before next addition, before last 2 additions, add pumpkin and stir until combined. Keep adding chicken stock until all is absorbed and rice is creamy
  8. Stir in parmesan
  9. Garnish with parmesan