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Pumpkin Risotto Recipe

Ingredients

How to make it

  • Wrap cubed pumpkin in foil and bake at 350o for 30 min. While it is baking, saute shallots in a little white wine, water or stock.
  • In a seperate pan, bring the stock to a boil, then reduce heat to simmer. Puree pumpkin and set aside. Add rice to shallots and cook 2-3 minutes over moderate heat stirring frequently.
  • Add wine and saffron and cook, stirring constantly until all the liquid has been absorbed.
  • Add the pumpkin and 1 cup stock stirring constantly. After that is absorbed, add the stock 1/2 cup at a time stirring constantly until absorbed until the rice is cooked (about 15-20 min). If you run out of stock add hot water.
  • The risotto should be thick and creamy in consistency and just a little runny. When done remove from heat, add the sage, salt and pepper to taste. Serve with white wine and crusty Italian bread.
  • If you want to add 1/4 cup grated Parmesan.

Reviews & Comments 6

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    " It was excellent "
    lanabade ate it and said...
    High 5!Very nice risotto!
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    " It was good "
    jencathen ate it and said...
    I made this last night for dinner. I liked it, but one thing that is mentioned at the end of the recipe as optional is Parmesan, It really is a must for this recipe. I used the best Parmesan I could find. I used about 1/2 cup freshly grated. It gives a depth of flavor to the risotto that would be too bland if it didn't have it. I prefer to saute my shallots in a bit of butter.

    I love that this recipe uses Fresh pumpkin instead of canned. I think that is what separates it from other recipes. I will definitely be making this every fall. :)
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  • peacekeeper0 15 years ago
    i prefer fresh in general, but knock yourself out... worth a try!
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    " It was good "
    jencathen ate it and said...
    This looks delightful!
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  • borinda 15 years ago
    Do you strictly use fresh pumpkin or can canned be substituted without too much lessening of the result?
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    " It was excellent "
    chefelaine ate it and said...
    A highly interesting blend of flavors in this Risotto! And SAFFRON- expensive stuff,but wonderful. HIGH FIVE from this old bat in the Muskoka wild woods! :+D
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The Cook

peacekeeper0 Kent, WA

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