Pumpkin Risotto
Difficulty Level Easy
My husband was out of town on business for four days last week and I pretty much ate leftovers and made myself things to eat that I love and he doesn't. I didn't even consider making any new recipes and just enjoyed the freedom of eating whatever and whenever I felt like it. However, by the time he came home I was ready to try something different.
I'd been itching to make a pumpkin risotto with the pumpkin puree I had left over from my pumpkin gnocchi, but it turns out it wasn't the best choice for his first evening back. I started cooking and my husband parked himself on the kitchen floor with a glass of wine to chat about his trip and play with the dog while I worked. I should perhaps mention that he had flown back to Toronto from San Francisco on an overnight flight which had arrived at 6:00 am. and then he had put in a full day of work. Needless to say, he was rather sleep deprived, so the effect of a bit of wine and the fact that he was sitting leaning against the cupboards meant he was asleep long before I had finished stirring the risotto. I packed him off to bed and ate another meal alone.
I thought this recipe was interesting because you put the puree in with the broth, in addition to stirring pumpkin in after the risotto is done. I halved the recipe and I found that 4 cups of stock was more than I needed, and I had some left over. I had the stock keeping warm on the back burner while I stirred the risotto. As I needed more stock it put a strainer over the pot and used a measuring cup to pour in the amount of stock I needed. I decided that I would use a mixture of button and wild mushrooms just to add a different flavour. I sauteed the mushrooms separately and then just sprinkled them on top when the risotto was done. Use vegetable stock and you have a vegetarian meal, leave out the cheese and it is vegan.
INGREDIENTS
| 2 cups | pumpkin puree |
| 8 cups | chicken or vegetable stock |
| 1 | bay leaf |
| 1/2 tsp | whole peppercorns |
| 6 | allspice berries |
| 1/4 to 1/2 tsp | fresh ground nutmeg |
| 1/4 tsp | cinnamon |
| 2 tbsp | maple syrup |
| 1 tbsp | extra virgin olive oil |
| 1 1/2 cups | arborio rice |
| 1/2 cup | dry white wine |
| Parmesan cheese | |
| salt and pepper to taste | |
PREPARATION:
- In a large pot add pumpkin, stock, bay leaf, peppercorns, allspice, nutmeg, cinnamon and maple syrup. Let simmer for 30-40 minutes add more spice if you think necessary.
- About 15 minutes before the stock is ready, heat the olive oil in a large pot. Add the arborio rice and stir to coat with olive oil. Cook for a couple of minutes, stirring until rice starts to turn opaque then add wine and stir until absorbed. As with a classic risotto, add a cup of strained pumpkin broth and stir until completely incorporated and keep repeating the process until the risotto is fork tender.
- Add Parmesan cheese, salt and pepper to taste and serve immediately.
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