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| Pumpkin Risotto Collage |
I know we officially have a week or so of summer still to go but I always feel like fall is already upon us once we pass Labor Day. There were some nice looking small pumpkins available in my supermarket’s produce department. My apartment was also cool enough to have a pot of boiling stock on to make risotto. So I decided to combine the two.
PUMPKIN RISOTTO RECIPE
- 1 Small Pumpkin
- 4 Tablespoons of Olive Oil
- Salt and Pepper
- 1 Finely Chopped Medium Onion
- 3 Chopped Cloves of Garlic
- 2 Cups Arborio Rice
- 8 Cups Of Broth
- 1/4 Cup Of Shredded Parmesan Cheese (This is optional and you can add more or less to taste)
Cut pumpkin in half and deseed it. Rub with olive oil and season with salt and pepper. Roast at 350F till tender. Scoop out pumpkin reserving the shells if you wish to use them as serving bowls. Chop around 1/3rd of the pumpkin and set it aside. Place the remaining pumpkin in a blender with the broth and blend them together.
Put broth mixture to boil.
In another large pan sauté onions and garlic with remaining olive oil until they are translucent. Put rice into pan and coat with the oil. Next add your boiling broth two cups at a time stirring constantly allowing the liquid to be absorbed between additions. Cook until rice is tender and finally add in cheese and remaining pumpkin. Taste adjust seasoning and serve.
This should server 4-6 people.
I have found this amount of broth has worked well for me but you may find you do not need all of it. Like many things in cooking it is a judgement call.
I left the type of broth open to choice as you can base this on what you are going to serve it with. For example made with a seafood broth this would be good served with grilled shrimp.Autumn On The Ground
