Monday, September 27, 2010

Pumpkin Risotto


If you're anything like me, you probably haven't roasted a pumpkin before. Up until now, when a recipe called for pumpkin, I'd hit the aisles for pure canned pumpkin. Now, canned pumpkin tends to work well in sweet, baked goods. I always found it didn't turn out the right consistency when it came to savory pumpkin dishes.

That being said, I'll never buy the canned stuff again. You hear that, blogging world? Never again.

While roaming the Newburyport Farmers' Market this week, I spotted a basket full of sugar pumpkins. Now, when you're looking for pumpkins to cook with, you're not buying the ones you carve faces into. You want the smaller varieties like the sugar pumpkin.

You are then going to take that pumpkin home and show it who's boss. You're going to preheat your oven to 350 degrees. You're going to cut around the stem, pulling it out. You're going to scoop out the seeds and the stringy stuff. If you like pumpkin seeds, wash them off, dry them, and baked them on a baking sheet after you toss them with some salt and other spices. You are then going to take the most bad ass of your kitchen knives and you're going to cut that baby in half. You are then going to place those halves into a baking dish and you're going to roast them for 1 to 1.5 hours until the flesh is tender. You will then let it cool and scoop the insides out to use in the following dish and whatever else pumpkin you crave.



Pumpkin Risotto
Serves 4

2.5 tablespoons butter
3/4 cup sweet onion, chopped
1 cup Arborio Rice
2 cloves garlic, minced
2 cups chicken broth plus 1 cup water
1/2 pumpkin, roasted
1/8 teaspoon of sea or kosher salt
1/8 teaspoon of pepper
dash ground nutmeg
dash ground cloves
dash ground ginger
1/4 cup freshly grated Parmesan cheese
fresh sage leaves for garnish (optional)


In a large dutch oven over medium heat, melt 2.5 tablespoons butter. Add chopped onion and cook until tender. While the onion is cooking, heat chicken broth and water in a separate saucepan. You want it warm to hot, but not simmering. When onion is tender, add rice and cook until translucent. At this point, add the garlic and cook 30 seconds until fragrant. 

Now, start adding the warm broth to the rice, 1/2 a cup at a time, stirring constantly until the liquid is absorbed. Keep adding broth mixture 1/2 a cup at a time until rice is al dente. That's very important, you don't want it to get mushy. Once the desired consistency is reached, add pumpkin, add salt, pepper and other spices. Stir in the Parmesan cheese. 

Spoon into bowls, garnish with a tad more Parmesan cheese and fresh sage leaves. (While the sage is optional, it does add a great level of flavor to the dish).
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8 comments:

Fun and Fearless in Beantown said...

I love anything pumpkin in the fall and I'm thrilled that you've shared this recipe. The risotto looks fabulous!

yummo.ca said...

Looks yum. I made the mistake of using tinned pumpkin to making something similar last year and it gave it a strange tomatoey flavour. I'm going to give yours a go.

The Small Boston Kitchen said...

Looooove risotto and great touch with the pumpkin! Such a pretty picture with the sage on top!

Alisa said...

Yum!This looks so delicious.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

oldwaystable.org said...

Sounds fantastic! Great idea.

Christi said...

I'm trying your risotto recipe today with butternut squash. Love fall cooking!

Alisa said...

Yum!This looks so delicious.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

yummo.ca said...

Looks yum. I made the mistake of using tinned pumpkin to making something similar last year and it gave it a strange tomatoey flavour. I'm going to give yours a go.