Pumpkin Risotto

Pumpkin Risotto

‘Tis the season where EVERYTHING tastes like pumpkin. Unfortunately, the addition of spices usually mask the earthiness of the pumpkin, leaving your mouth feeling like it just walked into a candle shop.

This version strips away all but the very necessary spices, making pumpkin the star.

5 whole sage leaves (optional)
2 Tbs extra virgin olive oil
1 minced shallot
1 Tbs minced fresh ginger (or 1 tsp dried/powdered)
1 cup Arborio Rice
2 cups unsalted chicken or vegetable stock.
1/2 cups carrot juice
1/2 cup pumpkin puree
1/2 cup Parmesan cheese
1 Tbs apple cider vinegar
1/2 tsp dried sage

In a 2 quart or larger saucepan preheat olive oil over medium-medium high heat.
Optional – Add sage leaves and cook for 30-60 seconds. Remove and set on a paper towel to dry.

Add shallot and ginger. Let cook until just translucent -60-90 seconds.

Add rice and stir until coated with olive oil. Continue stirring until rice turns from translucent to solid white.

Combine stock and carrot juice. Add just enough stock mixture to cover the rice (should be no more than 1/4th of the total liquid). Stir frequently.

Continue the process of adding liquid, making sure the liquid never rises above the level of the rice.

Continue to stir frequently.

Cook until rice is Al Dente (roughly 45 minutes).

Add pumpkin, vinegar, cheese, and dried sage, stir until cheese is melted. Salt to taste

Serve immediately, and garnish with fried sage leaves.

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