A velvety, smooth risotto that goes great with any meat accompaniment.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

Cook's Notes:

Pecorino cheese may be substituted for the Parmesan cheese.

You can use vegetable stock in place of chicken stock.

Nutrition Facts

576.2 calories; protein 12.8g 26% DV; carbohydrates 75.7g 24% DV; fat 18.1g 28% DV; cholesterol 21.1mg 7% DV; sodium 580mg 23% DV. Full Nutrition