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Pumpkin Risotto

October 3, 2010
by

Now that Fall is here, squash abound in a multitude of shapes and colors. Pumpkin is one of my favorites not only for the pie that can be made with it but also for this risotto. I learned to make it while living in Italy where at the weekly market I could buy a thick slice off a very large pumpkin making it easy to cut into bite sized cubes. If you prefer a sweeter flavor try using acorn or buttercup squash. Risotto is one of those foods that morphs based on what you put in it. I did a post on seafood risotto awhile back so you can check there for the different types of rice you can use and the basic cooking techniques.

 

Pumpkin Risotto

for 4 servings you’ll need:

2 cups arborio rice

1/2 cup white wine

6 cups chicken stock

2 Tbsp. olive oil

1 medium onion – finely chopped

1 clove garlic – minced

2 -3 cups cubed pumpkin

pinch of dried thyme and sage

2 Tbsp. butter

1/2 cup grated Parmigiano

Cut pumpkin or other squash into 1/2″ cubes, set aside. Heat chicken stock and keep simmering while you cook the risotto. In a heavy bottomed pot heat olive oil and sauté onion and garlic until softened, 3-4 minutes, stirring ocassionally. Set a timer to 18 minutes. Add rice, stir with a wooden spoon to coat with oil and heat over medium heat. Add wine, stir and cook for a minute. Add broth to just cover rice and add pumpkin cubes and spices. Stir as liquid is absorbed. Add a ladleful of liquid at a time continue stirring, adding more liquid as last ladleful is absorbed. When 18 minutes are up, taste a grain of rice. If there is too much bite to the rice, add another ladle of broth. Add butter and cheese and stir to create a nice creamy texture. Serve in low, warmed bowls with extra cheese to sprinkle on top.

Add rice to onions and garlic, heat before adding wine

Add liquid slowly allowing to absorb before adding more

Stir in butter and Parmigiano at the end of cooking

Delicata, Butternut, Buttercup, Spaghetti, Acorn squash at Saturday’s market

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4 Comments leave one →
  1. October 3, 2010 6:04 pm

    I’m going to have to attempt this soon… and not tell the boy that there’s pumpkin in it!

  2. Jen permalink
    October 4, 2010 11:16 am

    Wow, this looks fantastic! We have all sorts of winter squash from our garden, so we will try using one of those instead of pumpkin, as you suggested. Thanks for posting!!

  3. October 4, 2010 1:51 pm

    How fun that you grew your own squash! Let me know how it turns out… if you know that it is a harder variety you may want to steam it for a bit before adding it to the rice so you don’t end up with cooked rice and hard squash. Hope Colorado is good for you… Jane and I keep trying to get together but our schedules haven’t jived. Amy

  4. January 24, 2013 9:50 pm

    OK, so, two years later, let me answer: we really enjoyed this recipe with squash. And it was the first time I ever made risotto, and I learned that it wasn’t all that hard. We make it a little more often now. Thanks again for the recipe!

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