Friday, October 30, 2009

Pumpkin Risotto

The other night we had a large butternut squash and didnt know what to do with it. Then we remember this awesome recipe from my friend Adam.

He had made it at a dinner party at his house some time ago, and it is truly wonderful.

It does take a bit of time to prepare the stock in advance, but well worth it. As Adam notes on his blog, you can make extra and freeze it.

I made a few tweeks to the recipe as written, but it was generally the same.


(yield: 7-8 cups of liquid)

1 Tbs. butter

1 medium onion, peeled and thinly sliced.

2 carrots, peeled and thinly sliced

1 celery stalk with leaves, washed and sliced1 leek, washed and thinly sliced,

white and light green parts only

2 cups canned pumpkin puree

8 cups stock

1 bay leaf

1/2 tsp. whole black peppercorns

4 allspice berries

1/4 tsp. freshly grated nutmeg

1/4 cinnamon stick

2 Tbs. pure maple syrup


1/4 cup olive oil

1 3/4 cups Arborio rice

1 1/2 cups diced (1/2 inch) fresh pumpkin, butternut, or other firm-fleshed squash

1/2 cup dry white wine

6-7 cups pumpkin broth

1 Tbs. minced fresh sage

2 cups arugula, washed and chopped

1/3 cup diced fresh mozzarella

1 tsp. Kosher salt

1/4 tsp freshly grated black pepper

1/4 cup freshly grated Parmigiano-Reggiano (3/4 ounce)

Start the broth by sautéing the vegetables in butter until soft.

Add the pumkin and stir to combine.

Then add the rest of the ingredients, and simmer for about 45 minutes.

Finally, strain the stock though a fine sieve to remove the vegetables. Keep the stock warm as you begin the risotto.

Start the risotto, by warming the oil and adding the rice and squash. Saute for a minute until the rice begins to brown slightly.

Add the wine, and cook while stirring until dissolved.

Add about a 1/2 to 3/4 of a cup of the stock and continually stir. Continue to add stock, cooking until it is almost all gone, until the rice is al dente and the squash is cooked through.

Finally add the rest of the ingredients, stir to combine and season with salt and pepper to taste. Top with fresh cheese.

No comments:

Post a Comment