Pumpkin risotto

pumpkin risotto

What should you do with the leftover innards of your jack o' lanterns?  Make pumpkin risotto!  If you aren't carving pumpkins this year, you can use canned pumpkin and it will still turn out great. This is only a slight variation on the basic sweet pea and parmesan risotto that I posted a few weeks ago. But the pumpkin adds such deep color and flavor that it is an entirely different meal altogether, and a great way to enjoy pumpkin season. Also, leftover pumpkin risotto makes the best risotto cakes ever, which I will post a recipe for next.

Ingredients

2 tablespoons olive oil

1 yellow onion, chopped

2 cloves garlic

1 cup Arborio rice

1 cup dry white wine

2 cups chicken broth

1 1/2 cups cooked, puréed pumpkin (or canned pumpkin)

1/2 cup Parmesan

2 teaspoons chopped fresh oregano

1 teaspoon nutmeg

pinch of salt

fresh ground pepper to taste

Directions

In a small pot, bring chicken broth to a boil, then turn heat to low and let simmer. Meanwhile, heat the olive oil in a medium pot over medium heat. Add the onion and cook until soft. Add the garlic and cook for another minute. Add the rice and stir until coated. Add the wine, nutmeg, salt and pepper. Cook stirring occasionally, until the rice has absorbed all the wine. Add 3/4 cup of the simmering broth to the rice. Cook stirring occasionally until all the broth has been absorbed. Add another 3/4 cup of the simmering broth, and repeat the process, 3/4 cup at a time, waiting until all the liquid is absorbed before adding the next addition. With the last batch of liquid stir in the pumpkin and continue to stir occasionally until this last batch of liquid has been absorbed. Stir in parmesan and oregano.

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