Sunday, November 28, 2010

Pumpkin Risotto

Not like I need another thing to love about Thanksgiving, but in addition to all the glory that is the Thanksgiving holiday, my mother also sends me home with plenty of food. Not just leftovers, but also extra ingredients. This year, like all others, I made out like a bandit: brown sugar, stuffed grape leaves, cheese, pie, and pumpkins! A whole pumpkin and also a container of pumpkin puree. I was excited to try uses for my pumpkins and thought of pumpkin risotto and -wow- it is amazing!

Pumpkin Risotto with Roasted Vegetables (adapted from Straight from the Farm)

What You Need

- 3-4 cups vegetable stock (you can also use chicken stock)
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 1/2 cup aborrio rice
- 1/2 cup white wine
- 1/2 teaspoon finely minced fresh rosemary
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 cup pumpkin puree
- 2 cups roasted vegetables (I used a combination of sweet potato, carrots, and orange cauliflower sprinkled with olive oil and salt and roasted at 400 degrees for 25 minutes)
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons heavy cream
- freshly ground black pepper and salt to taste

What You Do

1. If you need to, first prepare your pumpkin puree (see here: The Pioneer Woman)
2. Cut up your vegetables and toss with olive oil and some salt.
3. Put vegetables in a pre-heated 400 degree oven and roast for 25 minutes.
4. While the vegetables are roasting, begin to work on the risotto.
5. Put the vegetable stock in a medium saucepan over low heat to come to a simmer.
6. Melt the butter in a large heavy saucepan over medium heat.
7. When it is melted, add the onion and cook until translucent, about 4 minutes.
8. Add the rice and stir for about two minutes so it can absorb the butter and toast a bit.
9. Add the wine and let everything simmer for another minute or two until the wine is absorbed.
10. Set a timer for 18 minutes. Add about half a cup of hot stock to the risotto and stir constantly until it is absorbed.
11. Add another half cup of stock and repeat this process until 18 minutes is up.
12. Add the pumpkin puree, nutmeg, rosemary and a final half cup of stock and stir vigorously to combine.
13. When risotto has once again become thick and creamy (don't worry, this does happen!), add the roasted veggies and grated cheese and stir again to combine.
14. Finally, finish the risotto by stirring in the heavy cream and adding pepper and salt to taste.
15. Serve immediately while hot, garnishing with addition grated cheese and a sprig of rosemary on each plate if you have it.

This was a great meal to help me transition from the Thanksgiving holiday to the final three weeks of the semester.

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