- Written by Cynthia Presser
The idea of making pumpkin risotto might raise some eye browns, but I can guarantee this is a must-try recipe during pumpkin season! The pumpkin is used in two different ways in this recipe: cubed and sautéed, and also puréed, after roasted with a touch of brown sugar. Extra creamy and pleasantly rich, this risotto also gets a nutty bite from the Parmigiano-Reggiano. You will not regret trying. Enjoy with a glass of Chardonnay.
Serves 3 to 4
- 1 medium-small pie pumpkin
- 1 tablespoon dark brown sugar
- 4 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 5 cups vegetable broth, preferably home-made
- 1 small onion, finely chopped
- 2 cups Arborio rice
- ½ cup dry white wine
- 3 tablespoons unsalted butter
- ½ cup Parmigiano-Reggiano cheese, freshly grated
Preheat oven to 350 degrees F. Place pumpkin in a large cutting board. Using a sharp knife, carefully cut-off top. Scrape the seeds; discard. Remove the skin; discard. Cut flesh into 1 to 1 ½ -inch cubes and divide.
Place half of cubed pumpkin on a medium rimmed baking dish. Add brown sugar and 1 tablespoon water. Mix well to coat and transfer to oven. Bake until tender, 20 to 30 minutes. Remove from oven, allow cooling for 10 minutes. Place into food processor or blender; purée until creamy, 20 to 30 seconds. Remove pumpkin purée from food processor and set aside.
In a large skillet over medium-high heat, add 2 tablespoons olive oil and the remaining cubed pumpkin. Cook until tender, stirring occasionally, about 10 to 12 minutes. Season with salt and pepper. Set aside.
Place vegetable broth into a medium sauce pan and bring to a light boil. Turn heat to medium-low and keep warm over stove top.
In a large skillet over medium-high heat, place remaining olive oil. When oil starts sizzling, add onions and cook stirring constantly until soft, 3 to 4 minutes. Add Arborio rice, stirring well to coat. Add white wine and cook, stirring, until it evaporates, about 40 seconds. Reduce heat to medium-low and add half ladle of warm vegetable broth; keep stirring constantly.When broth has been nearly absorbed, add another half ladle of broth and keep stirring. Repeat process until broth is finished, about 18 to 21 minutes. At this point, rice texture should be al dente. Remove from heat and fold in butter, pumpkin purée, and cubed pumpkin. Season with salt and pepper. Gently stir in Parmigiano-Reggiano cheese and serve immediately with a glass of Chardonnay.
Amount Per Serving
Total Fat 25.2 g
Saturated Fat 8.9 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 13.2 g
Cholesterol 29.2 mg
Sodium 1,535.5 mg
Potassium 264.0 mg
Total Carbohydrate 32.4 g
Dietary Fiber 1.3 g
Sugars 5.0 g
Protein 6.0 g