Pumpkin Risotto

Pumpkin Risotto

Pumpkin Risotto — serves 4 to 6

4 to 5 cups of Vegetable Stock
1 tsp. Olive Oil
1 Cup Onion, finely chopped
1 lg. clove Garlic, minced
1 Cup Arborio Rice
1/2 Cup dry White Wine
1 Cup Pumpkin Purée (from 2 roasted Sugar Pumpkins)
1/4 Cup Parmesan, grated
Salt and Pepper to taste

Roast two Sugar Pumpkins, approximately 2 pounds each. Preheat oven to 350°F. Cut Pumpkins in half and de-seed. Brush insides with Oil and lay face down on a baking sheet lined with parchment paper. Choose the two best looking halves and roast for only 25 to 30 minutes until fork tender and remove from oven. Cook remaining two halves for another 20 minutes until really soft. Remove from oven and cool for 10 to 15 minutes. Scoop flesh from rind and purée, then continue with main recipe. (You may have extra purée, so make a great seasonal smoothie for yourself — see recipe below.)

Heat stock and simmer while preparing recipe. In a large pot, add Oil and sautée Onions and Garlic until softened, but not colored. Stir in Rice. Coat well. Add Wine and cook until evaporated. Add one cup of Stock to the Rice. Reduce heat to a simmer, stirring until half of the liquid has evaporaed. Repeat a cup at a time until the Rice is almost tender, but still has some bite to it. Stir in Pumpkin Purée, Cheese, and Salt and Pepper to taste. Fill halves with mixture, cover with tin foil and cook for another 10 to 12 minutes in the oven. Portion and serve immediately.

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