Roasted Pumpkin Risotto

[vc_row inner_container=”true” no_margin=”true” padding_top=”30px” padding_bottom=”30px” border=”none” parallax=”true”][vc_column width=”1/1″]For my family, the fall season is never complete without Roasted Pumpkin Risotto. It’s become a tradition in my house. Warm, creamy and just a little cheesy… Roasted Pumpkin Risotto is pure comfort food that celebrates the beginning of the holiday season.

Sometimes I serve the risotto in small bowls with a sprinkling of fresh grated parmesan on top. And sometimes when I feel festive, or I’m serving the risotto to dinner guests, I serve it in mini pumpkins. It makes a great starter as well as lively dinner conversation.

Risotto is actually a breeze to prepare. However, it does take a little extra time; but the end result is definitely worth the effort.

To save time, I often roast the pumpkin and then puree the pulp the day before. Cover and refrigerate. Then all I have to do is prep the mini pumpkin bowls and make the risotto just before dinner.

Risotto is a dish best prepared just before serving because it thickens as it cools and loses some of the natural creaminess. This doesn’t mean you can’t re-heat leftover risotto. I add a little veggie broth or water to my risotto when reheating. It’s not quite as dreamy as it was when first prepared but it certainly won’t disappoint the taste buds.

A few years ago I received a bit of cooking trivia from several Italian Nonni’s that attended one of my classes. They only stir risotto with a wooden spoon and always stir clockwise. I follow that sage advice and my risotto always turns out perfectly. I think I could have learned a “cooking” thing or two from those sweet Italian Grandmothers.[/vc_column][/vc_row][vc_row inner_container=”true” padding_top=”0px” padding_bottom=”0px” border=”none” no_margin=”true”][vc_column width=”1/1″]Roasted Pumpkin Risotto[/vc_column][/vc_row][vc_row inner_container=”true” no_margin=”true” padding_top=”0px” padding_bottom=”0px” border=”none” parallax=”true”][vc_column width=”1/1″]INGREDIENTS (serves 6) [contextly_sidebar id=”0f6sj7iatFoaXwf1cuXtbMntw3gdUcvc”]

• 1 medium shallot, finely diced or ½ cup yellow onion, finely diced
• 2 tablespoons butter
• 1 cup Arborio or Carnaroli rice
• ½ cup white wine
• 4-5 cups warm vegetable broth (be sure the broth is warm to keep the risotto temperature even during cooking – or it could take longer to cook)
• ¼ cup grated parmesan cheese
• ½ cup roasted pumpkin puree from a 3lb sugar pie or baking pumpkin (roasting instructions follow)
• Salt and pepper to taste
• Fresh chopped Italian parsley for garnish (optional)
• 6 mini pumpkins, washed, tops cut off and seeds removed (sometimes I lightly roast the mini pumpkins but it isn’t necessary

DIRECTIONS

To Roast a Sugar Pie Pumpkin:

1. Pre-heat the oven to 400F.
2. Wash and dry the sugar pie pumpkin. Remove the top and seeds. Lightly oil the flesh side of the pumpkin and then place flesh side down in a baking dish. Fill the baking dish with about ½ – 1 inch of water. 
3. Roast the pumpkin for about 30-45 minutes or until the pumpkin is soft to the touch.
4. Let the pumpkin cool. When the pumpkin is cool, scrape out the pulp and puree in a blender or food processer. Set aside.

To Prepare the Risotto

1. Add 2 tablespoons of butter to a sauce pan over medium heat. 
2. Stir in the shallots or onions and cook until soft.
3. Add 1 cup of rice to the shallots/onions and stir for a minute or two.
4. Then stir in the ½ cup of wine. 
5. Continue stirring gently and when the wine is absorbed, add ½ cup of veggie broth.
6. When the vegetable broth is absorbed, add another ½ cup of broth.
7. Continue stirring and adding broth ½ cup at a time until the rice is cooked al dente, about 20-30 minutes.
8. Once the risotto is done, stir in ¼ cup grated parmesan and then ½ cup pumpkin puree.
9. Season to taste with salt and pepper
10. Serve in mini pumpkin bowls and garnish with fresh grated parmesan or chopped fresh Italian parsley.

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