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.
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).