Duck and Pumpkin Risotto with Spicy Pumpkin Seeds

Name: Duck and Pumpkin Risotto with Spicy Pumpkin Seeds
Ingredients: 1 small sugar pumpkin, peeled, seeded, and cut into ½-inch pieces (2 cups); 1 tablespoon olive oil; 2 cups shredded Roast Duck , rendered duck fat reserved separately; 0.25 cup chopped onions; 2 cups Arborio or Carnaroli rice; 1 tablespoon very finely chopped garlic; 6 to 8 cups Brown Chicken Stock; 1.5 teaspoons coarse salt; Freshly ground black pepper; 1 tablespoon unsalted butter, room temperature; 0.5 cup heavy cream; 0.25 cup chopped fresh basil; 0.5 cup freshly grated Parmesan cheese, plus more for garnish; 0.5 cup %%component_recipe_title%%; Chopped chives, for garnish

4.3

(4)

2 Reviews

By

Martha Stewart Editors

Updated on December 12, 2012

Servings:

4

This wonderful risotto is a perfect fall dish courtesy of Emeril Lagasse.

Ingredients

1 small sugar pumpkin, peeled, seeded, and cut into ½-inch pieces (2 cups)
1 tablespoon olive oil
2 cups shredded Roast Duck, rendered duck fat reserved separately
¼ cup chopped onions
2 cups Arborio or Carnaroli rice
1 tablespoon very finely chopped garlic
6 to 8 cups Brown Chicken Stock
1 ½ teaspoons coarse salt
Freshly ground black pepper
1 tablespoon unsalted butter, room temperature
½ cup heavy cream
¼ cup chopped fresh basil
½ cup freshly grated Parmesan cheese, plus more for garnish
½ cup %%component_recipe_title%%
Chopped chives, for garnish

Directions

Preheat oven to 450 degrees. Place pumpkin on a rimmed baking sheet and roast until pumpkin is tender, 30 to 35 minutes, rotating baking sheet halfway through.
Heat oil in a large saucepan along with 2 tablespoons reserved duck fat over high heat. Add onions and cook, stirring, for 1 minute. Stir in rice and cook, stirring, for 1 minute; stir in pumpkin and garlic. Stir in 1 1/2 cups stock and season with salt and pepper; bring to a boil.
Reduce heat to medium and continue to cook, stirring. Add stock, 1 cup at a time, stirring until liquid is fully absorbed before each addition, until rice is al dente, 16 to 18 minutes.
Stir in shredded duck, butter, heavy cream, basil, and cheese; continue cooking until rice is tender and creamy, about 2 minutes more. Serve risotto immediately garnished with pumpkin seeds, chives, and more cheese, if desired.