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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
ok, i made this with a roasted chicken that you purchase from the deli. I deboned the meat off the chicken and than did the same thing they did with the duck bones to make the brown stock. Everything else i did the same and it was delish. My husband and my sons girlfriend both ate and loved it and my husband who does not care for squash ate the pumpkin and enjoyed it.
Rating: Unrated
This tasted great - I didn't have duck meat or pumpkin on hand, so I just did a parmesan risotto, but it was my first time making it and it turned out fantastic. Thanks!