Recipe: Pumpkin Risotto
By Dennis Amo
Mandatory Credit: Amy Ross
It is fall, and with fall comes pumpkin flavored everything. All the coffee shops have multiple things that are pumpkins and it seems that there are a lot of sweet pumpkins out there. I know, come Thanksgiving time, we will be looking at at Pumpkin Pies. Here is a recipe that I put together myself by taking a standard risotto recipe and combining pumpkin puree making a pumpkin risotto and then also trying out some different seasonings to bring out the earthiness of the pumpkin. I have been using it at Thanksgiving for a couple of years now and will share it with you.
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So to start we will make the risotto, but first here are the ingredients you will need for this entire recipe.
2 T Butter
3 T Oil
1/2 Cup Onion (chopped)
2 Cup Rice
1 Cup White Wine
6 Cups Chicken Stock (heated)
1 Cup Pumpkin Puree
Sage
2 T Butter
2 oz Parmigiano Cheese (Shredded)
Risotto:
You will take the butter and oil and combine in a deep frying pan. Let the butter melt with the oil. Add the chopped onions and cook until translucent. Add the rice. stir until all rice is coated in butter and oil mixture. Add White Wine. Cook for a couple of minutes until the wine i just about absorbed by the rice. Begin to add some of the chicken stock, a cup or two at a time and continue to mix the rice. Add another cup when rice has just about absorbed the previous stock. Continue to do this until the rice is cook. I prefer my rice just a touch on the Al Dente side so keep testing your rice.
Once your rice is finished remove from heat and immediately at the butter and parmigiano cheese, mix and your risotto will become creamy. After the rice is creamy, add the pumpkin puree, make sure it is not the sweet pumpkin pie stuff, as this is a savory dish. Mix together and add the sage as a final touch to bring that earthiness of the pumpkin out into the dish.
You are set and ready to go to serve. Recommended to serve when immediately, as the rice will become mushy as the dish sits.