Pumpkin Risotto
Everywhere I look these days there are pumpkins. Pumpkin patches on every corner and piles of pumpkins in all the super markets. Halloween is a week away and people are buying pumpkins to decorate their tables and porches. But pumpkins are for more than mere decoration. Pumpkins are also for eating and now is the perfect time.
Sure, you could wait until November and Thanksgiving, but why should you? If you start testing out recipes now, you not only get to taste some great pumpkin-flavored foods, you’ll be all ready when it comes time to make up your Thanksgiving menu and this risotto should be at the top of your list.
I know risotto isn’t a typical choice for Thanksgiving, but it makes a great side dish. I don’t usually serve risotto as a side. I usually enjoy it as the main course because it’s so rich and filling. But if you have just a few spoonfuls, it’s a delicious side or appetizer. And since it’s made with rice and pumpkin you’re killing two birds with one stone: starch and pumpkin. Now, I know you probably don’t want to give up the mashed potatoes or yams and you probably don’t want to forgo the pumpkin pie either. But I’m not a fan of mashed potatoes and I hate pumpkin pie. So, for me, this recipe seems like a no brainer. But if you don’t want to give up those classics for Thanksgiving, this dish makes a great weeknight meal now, during these cool fall months.
What I especially love about this dish is how rich it is. There’s just something about risotto right out of the pot that feels like a cozy blanket. It’s warm and comforting. I love making it in the fall and winter because it’s such a filling meal. You really don’t need anything else. The combination of gooey cheese and rich pumpkin are sooooo yummy. But if you do decide to serve the risotto as a side or appetizer, it’s a great compliment to any meal, especially if you like potatoes or pasta. You get that same starch in a wonderful new and flavorful side. The pumpkin gives the dish a rich fall flavor which makes it even heartier. So, whether you choose to serve the risotto as a side or a main, it’s the perfect choice when the cold winds start to blow and the temperature drops.
Notes
Adapted from The Kitchn
Ingredients
- 5 cups vegetable stock
- 8 tablespoons unsalted butter, divided
- 1 onion, minced
- 1-1/2 cups arborio rice
- 1 cups dry white wine, like a chardonnay
- 1 cup pumpkin purée
- 1 cup grated Parmesan cheese
- 6 sage leaves, finely chopped
Instructions
- Place the stock in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and continue to simmer.
- Melt 4 tablespoons of butter over medium heat. Add the shallots and cook, until they are translucent, about 5 minutes.
- Add the rice and stir until toasted, 2 to 3 minutes. Reduce the heat to low. Add the wine and pumpkin and cook, stirring constantly, until the wine is absorbed and the pumpkin is mixed in.
- Add a 1/2 cup of stock and stir constantly until absorbed. Repeat with the remaining stock until all the stock is used and the rice is al dente.
- Stir in the cheese, sage and remaining butter until melted and well combined. Serve immediately.
