Roasted pumpkin risotto

Let's enjoy cooking !!

Recipe:

By:HAWN CALLEY,   September 26, 2014

I just pulled my first couple pumpkins from the garden, perfect little small ones. I like roasting them when they’re small and sweet. This risotto recipe takes advantage of these pumpkins. It’s a perfect dish for the autumn.

Pumpkin Risotto

1 ½ cups peeled, seeded and diced fresh pumpkin

2 tablespoon olive oil

Salt and pepper

4-6 cups chicken stock

1 small onion, finely chopped

3 tablespoon unsalted butter

1 tablespoon of fresh thyme rough chopped

1 cup Arborio rice

½ cup white wine

½ cup grated Parmesan

Preheat oven to 425. In a bowl, toss diced pumpkin with olive oil, salt and pepper. Spread squash out on sheet tray. Roast in oven until tender, about 15-18 minutes.

Bring about 3 cups of stock to a simmer in a small saucepan and keep at a low simmer. In a heavy saucepan over moderate heat cook onion in oil and one tablespoon of butter, stirring occasionally, until softened, about 3 minutes. Add rice, make sure to coat the rice with the oil and cook well for 2 minutes. Add wine and cook until the wine is reduced by 80 percent. Add 1 cup of the simmering stock and cook on medium heat, stirring constantly, until stock is absorbed.

Continue simmering, adding stock ½ cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente (should have a little bite), about 18 minutes total. (There may be broth left over.)

Remove from heat and stir in diced roasted pumpkin, Parmesan cheese, butter and fresh thyme continue stirring until butter is melted. Take a final taste to see if it needs a pinch of salt and enjoy.