Last night’s side dish (would make a wonderful main dish too) was inspired by some leftover pumpkin in the fridge and a recipe that I created in the spring for a local magazine article. Last night I made pumpkin risotto, and it was DELICIOUS!!!!
- 1 small onion, very finely diced
- 2 cloves garlic, minced
- 2 teaspoons butter
- 1 teaspoon extra virgin olive oil
- 1 1/2 cups arborio rice
- 1/2 of a 15 oz. can of pumpkin puree
- 1/2 cup white wine
- 1 quart chicken stock
- 1 teaspoon poultry seasoning (or you could use sage, I had the P.S. on hand)
- 1/4 teaspoon ground nutmeg
- salt & pepper to taste
- 1/2 cup grated parmesan cheese
Heat up stock in a 2 quart saucepan and keep it hot throughout the cooking process, you will be adding this to your risotto. No need to boil, just keep hot.
In a 3 quart saucier pan (you could use a saucepan if you don’t have a saucier), heat oil and butter over medium high heat until just hot. Add garlic, onion and rice and stir until all of the rice is nicely coated with the oil and the rice has started to turn white, about 2-3 minutes. Add white wine, pumpkin puree, nutmeg and poultry seasoning and stir constantly until the wine is mostly absorbed. Add ½ cup stock, stirring until mostly absorbed. Over the course of the next 20-30 minutes you will be stirring constantly (you will be ok to walk away for a few seconds, but NO MORE than that) and adding the stock ½ cup at a time until the rice is cooked most of the way through. You will want it to be SLIGHTLY al dente (to your liking). Season along the way, while you are adding the stock, taste after every 2-3 additions and adjust the seasoning as necessary. Add cheese just before serving.