Risotto is a dish that can sometimes be intimidating, but once you get the hang of it, you see that it’s actually very simple! It’s a dish that has virtually no limitations, in terms of what can go in it, and we’ve found that pumpkin is a lovely choice if you want some creamy, (not too) sweet flavor. It does take attention, since you have to be at the stove, stirring, but we think it’s absolutely worth the effort!
- 6-8 cups vegetable stock or low-sodium chicken broth
- 1 1/2 cup arborio rice
- 1 1/3 cup solid-pack canned pumpkin puree
- 1/2 cup dry, white wine
- 1/2 cup Parmigiano Reggiano, grated
- 2 white onions, medium, finely chopped
- 2 large clove garlic, minced
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 teaspoon nutmeg
- sea salt, to taste
- freshly ground black pepper, to taste
- Heat vegetable stock/chicken broth in a saucepan and keep on low until needed.
- Heat oil in a pan and begin sautéing onions and garlic, until onions are softened.
- In a separate, deep pan, melt butter on medium heat and add Arborio rice. Cook until the rice is just toasted. It’s important to toast the rice so that it gains flavor and opens up more to absorb liquid.
- Add nutmeg, onions and garlic. Mix together. Then add white wine and cook, stirring until the rice has absorbed majority of it.
- Pour in three cups of stock, one cup at a time, waiting until liquid is almost completely absorbed before adding the next cup. Stir continuously.
- After three cups, add in the pumpkin. Then continue with the rest of the stock. Always waiting until the rice has absorbed the liquid before adding the next batch.
- Once you’ve finished with the last cup—rice should be tender, but still have some bite, based on your preference—stir in the cheese and finish with salt and pepper, to taste.
- Allow to rest and thicken for a few minutes, then serve warm.
Recipe adapted from New York Times