Pumpkin Risotto

Though posts have been sparse lately, the exciting new creations in my kitchen have been unceasing. It seems I either have time to make the food or to write about it, rarely both. .  . But I'm going to try to be much better and post lots more of the recipes I have been sharing with my new roommate.

Currently, we are in the middle of what I have deemed Pumpkinfest. It all began when I brought home some pumpkin ale a few weeks ago and my roommate requested that we have pumpkin every day in October. I accepted the challenge and we have been quite diligent. When most people think of eating pumpkin, they think of pies or breads, but I have been exploring the many different dishes that can be enhanced with pumpkin. By keeping it varied with pumpkin themed dinners, breakfasts, desserts, and drinks, we have had an incredible October and embraced all that fall has to offer.

This was my first risotto ever and it was one of the more time consuming pumpkin dishes, but was probably my favorite pumpkin entree for the month. The pumpkin and wine go beautifully together; this is definitely worth the time and effort.

Pumpkin Risotto

3/4 cup risotto rice
1 small glass white wine (I used a white zinfandel)
1 medium white onion, chopped
1/2 C Crimini mushrooms, sliced
4-5 C Vegetable stock
2 C Pumpkin flesh
4tbsp Butter
1 small pumpkin slightly larger than a grapefruit for serving
Pumpkin seeds for garnish
1/4 C Parmesan cheese

Cook the pumpkin:
For pumpkin flesh, I recommend using a real pumpkin and not the canned puree. It is not as daunting as it seems and can be cooked in the microwave easily. You can use more complex methods if you prefer, but I am not that patient.

• Take a small pumpkin and slice it into chunks. Place the chunks into a shallow dish filled with water. 
• Microwave for 6-8 minutes. Using a fork, turn the pieces over so the other side of the pumpkin is submerged in water. Continue this process until the pumpkin is nice and squishy when you press into it with your finger. 
• Cut the peel off the pumpkin and mash the pieces into a puree with a fork or potato masher.

• Season pumpkin seeds with salt and pepper and toast in oven or toaster oven for 25 minutes at 400F 

 



Make the risotto:

• Saute the onion in a large stock pot with 1 tbsp butter, don't let them burn
• Add the risotto rice and mix well so that all the rice is coated in butter
• Pour the wine and stir the rice thoroughly to blend (I used a wooden spoon with a square end which made it easy to reach every edge of the pot)

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• Continue to stir occasionally as the wine evaporates
• Add one cup of stock at a time, allowing rice to become almost dry between additions - be sure to stir constantly so rice does not burn
• After about ten minutes, add the pumpkin puree followed by the mushrooms
• Continue to cook as before with another laddleful of stock, making sure the risotto never sticks
• At this point, begin tasting your risotto every few minutes to see when it has reached the right texture
• When it seems about three minutes from a perfect al dente bite, remove the pot from the heat and let it rest for 1 minute covered. If you don't do this the butter will break down due to the high heat
• Cut the remaining 3tbsp butter in small teaspoon-sized chunks 
• Add the butter to the pot and vigorously mix in to incorporate the butter before it all melts
• Grate the Parmesan cheese and blend into the rice
• Place into pumpkin to serve and garnish with toasted pumpkin seeds and additional Parmesan cheese 

recipe adapted from FX Cuisine 

Serve with the remaining wine and enjoy!