Pumpkin Risotto Recipe

Recipe: Pumpkin Risotto

1 can pumpkin puree
1/4 c veg stock (from the 6 cups for rice)
1 tsp curry powder
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp smoked paprika
salt & pepper

6 cups vegetable stock (set aside 1/4 c for pumpkin mixture)
2 cups aborio rice
1 cup dry white wine
4 sprigs of rosemary
1 chopped onion
1 heaping tsp minced garlic
1 tbs oil
salt and pepper
1/4 c. grated parmesan
1 tbs butter

In a separate bowl, mix together the pumpkin ingredients and set aside. Prepare risotto like all other recipes call for: heat oil med high, add onion and garlic heat until tender and clear. Add rice, stir to coat. Add wine stir constantly until wine is evaporated. Add 2 sprigs rosemary and 1 cup stock. Stir constantly until cup absorbed. Continue ladling in stock to top of rice, stir until absorbed, with about 2 cups left add the remaing rosemary sprigs, then continue ladling, stirring and ladling and stirring until all stock absorbed and rice is chewy and al dente. Set to lowest heat setting. Remove stems of sprigs. If desired, allow rosemary petals to remain, unless you'd like less rosemary flavor, then just remove altother. Stir in pumpkin mixture and cover to let the flavors cook together for about 2 minutes. Removed from heat. Garnish with cheese and butter for creamy finish.

I served this with an apple "soysauge." I'm sure other real sausage would be good, too, if you like to eat poor little adorable piggies.

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