Pumpkin Risotto

The star of this epic Autumn risotto is yet to be the red curry squash (potimarron). Served inside the roasted squash used as serving bowls or into different fashions, this pumpkin risotto will become the highlight of your next meal. Kabocha or similar varieties would do the job. Risotto can be made ahead of time. Cook it for 14 minutes Keeping it al-dente – spread risotto onto a tray to stop cooking and cool. When needed, reheat and cook through with more stock

Ingredients:

• 1 cup Arborio rice
• 2 cups diced pumpkin
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)

Instructions:

1. Prepare Pumpkin: Roast diced pumpkin in the oven until tender, or steam it. Set aside.
2. Sauté Onion and Garlic: In a large pan, heat olive oil. Sauté chopped onions and garlic until softened.
3. Toast Rice: Add Arborio rice to the pan and stir, allowing the rice to toast for a couple of minutes.
4. Deglaze with Wine: Pour in the white wine, stirring until it is mostly absorbed by the rice.
5. Add Broth: Begin adding warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
6. Incorporate Pumpkin: When the rice is halfway cooked, add the roasted or steamed pumpkin to the risotto. Continue adding broth and stirring.
7. Finish Cooking: Keep adding broth until the rice is creamy and cooked al dente. This process usually takes around 18-20 minutes.
8. Final Touch: Stir in grated Parmesan cheese, butter, salt, and pepper. Adjust seasoning to taste.
9. Garnish and Serve: Optionally, garnish with fresh sage leaves. Serve the pumpkin risotto hot, and enjoy the creamy, flavorful dish.

Pumpkin risotto is a delicious fall-inspired dish that combines the rich taste of pumpkin with the creamy texture of a classic risotto.