Recipe

Jack-b-little Risotto Recipe

	Crabhappychick / All my dishes 1 year ago Beautiful and different side dish for the Thanksgiving turkey! My family adores this. Courtesy chef Dan Lewis, Sutton Place Gourmet Prep:30m Cook:60m Servings:10	Crabhappych
	cheesy sagey pumpkiny risotto

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minitindel

linspj

Ingredients

PUMPKINS:

10 mini pumpkins

salt to taste

butter, optional

RISOTTO:

1 tablespoon olive oil

1/4 cup small-diced onion

1/4 cup small-diced leeks

1 teaspoon garlic, chopped

1 cup arborio rice

1/2 cup small-diced roasted pumpkin pulp

2 1/2 cups chicken or vegetable broth

1/4 cup grated parmesan cheese

pumpkin-pie spice to taste

5 fresh sage leaves, chopped

1 tablespoon butter

salt and pepper to taste

toasted pumpkin seeds, optional

Directions

Wash mini pumpkins. With a paring knife, cut around the stem by about an inch, making a 2-inch diameter top to be removed. Trim any seed pulp from top and reserve. With a small ice-cream scoop, scrap out seed pulp of cavity.

Season cavity with a bit of salt and butter (small amount of butter optional), replace lids, and bake in 350-degree oven approximately 20 minutes, or until slightly softened, and slightly browned (do not overbake, making too soft).

For risotto: Heat oil in a heavy-bottom saucepan. Add onion, leeks and garlic, and sweat 5 minutes. Add rice and coat with oil and onions. Add roasted pumpkin pulp, and about half the broth. Stir periodically and add more broth in increments until risotto is just about done and the broth in mostly absorbed. Finish with parmesan, spice, chopped sage, butter, salt and pepper. Stuff each pumpkin with the mixture. Garnish with toasted pumpkin seeds, if desired.

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Comments

minitindel 1 year ago said:
hi linda where have you been ??????i missed you hoping you werent ill????????absolutely wonderful i love it cpoied and saved a real winner cant wait to try this !!!!!!!

hugs mini

linspj 1 year ago said:
Beautiful...I have used the minis for squash soup and it always makes a lovely presentation.
^5.

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