"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Tuesday, November 29, 2011

Pumpkin Risotto

This recipe can be also made with butternut squash.  Just peel, dice, and roast squash with a small amount of olive oil in a 400 degree oven for 30 minutes and then puree.  Make the recipe as is and substitute the squash for the pumpkin.  If substituting, instead of pumpkin seeds for garnish, I use toasted pine nuts.  This is a great side dish for those long cold winter nights.  True comfort food!

2 Tbsp unsalted butter
1/2 C. white onions, small dice
1 C. carnaroli rice (if you can't find sub- arborio rice)
3 C. simmering hot water
1/4 C. plain pumpkin puree, canned (make sure there are no spices added)
1/4 C. grated parmesan cheese
1/4 C. pumpkin seeds, toasted
2 Tbsp finely chopped chives
salt and pepper to taste

Melt butter in a large pot over medium heat.  Once melted, add onions and sweat 4-5 minutes or until soft and tender, but not golden or brown colored.  Add rice and stir to coat completely.  Toast for 3-4 minutes.  Add simmering water, a ladle (about 1/2 cup) at a time.  Stir rice in one direction.  Once that water has been absorbed, add the next ladle and stir.  Repeat this process until all the water has been absorbed.  The rice should be "al dente" at this point.

Add pumpkin puree, stir in one direction to combine.  Stir in cheese.  Taste and correct seasoning with salt and pepper if needed.  Transfer to a serving dish and garnish with the toasted pumpkin seeds and chives.  Serve and Enjoy!

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