As my brother told me last week, Americans love their pumpkins! Especially this time of year. From Halloween jack-o-lanterns to thanksgiving pumpkin pie, the pumpkin always dominates the autumn months. It’s all about pumpkin cookies, pumpkin bread, pumpkin pie, pumpkin spice lattes, and more. This versatile squash is believed to have originated in the ancient Americas. Early Native Americans used them (seeds, flesh, skin and all) as a nutritious food source during winter months and then introduced them to the pilgrims. From there, they have become a big symbolic part of our culture.
Pumpkins are incredibly rich in vital antioxidants and vitamins, especially vitamin-A, vitamin-C and vitamin-E. You are going to love this pumpkin risotto! Although the actual cooking time for risotto can be a little time consuming, the recipe is pretty simple and strait-forward. It is truly the perfect fall dish: creamy, warm, flavorful and a vibrant orange color. It is definitely a huge crowd pleaser and ideal for a dinner party or a sunday night dinner. So, the next time you have a little extra time for cooking on you hands, keep this recipe in mind. You’ll thank me!
- ¼ cup olive oil
- 1 medium pumpkin or butternut squash
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 cups arborio rice
- 1 cup dry white wine
- 6 cups chicken or vegetable stock
- ½ cup parmesan cheese
- 1 tablespoons butter
- ½ tsp salt
- fresh ground pepper
- Pre-heat oven to 400 degrees.
- Cut pumpkin in half and remove seeds.
- Place one half skin-side down on a foil-lined baking sheet. Peel the other half and cut into a small dice and toss with 2 tbsp olive oil and a little salt and put on a different baking sheet.
- Put both baking sheets in the oven. Roast the pumpkin until soft, about 15 minutes for the cubed pumpkin and 30 minutes for the whole half.
- Once done, remove from oven and let cool. Scoop the flesh out of the half pumpkin and puree (using an immersion blender or even a fork).
- Heat the stock in a small pot and keep warm over low heat.
- Heat the olive oil in a medium-sized, heavy saucepan over medium-high heat. Add the onion and the garlic, stirring consistently until softened, about 5 minutes. Add salt and pepper.
- Add the rice and continue to stir until rice is fully coated.
- Pour in the wine and continue cooking. stirring often until all the wine is absorbed.
- Pour in about 3 cups of the hot chicken stock and continue to cook, stirring often, until all the liquid is absorbed.
- Pour in another cup of the stock and cook until it is absorbed. Repeat with one more cup.
- Add the remaining cup and cook until rice is al dente, but tender, and most of the liquid has been absorbed.
- Stir in the pumpkin, pumpkin puree, parmesan cheese and butter. Adjust seasonings if necessary and serve immediately garnished with freshly grated parmesan cheese and parsley if desired.
Looks insane