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Pumpkin Risotto Recipe
I wanted to share a delicious recipe that my cousin made for us while we were in Italy! I posted the recipe of my interpretation of it on my Facebook page, and my friends and family are going crazy over it! I thought I'd share it with you ladies.
The original recipe was accompanied with pictures, but for some reason I can't copy and paste from Facebook... if someone could tell me how to do this, I'll post the pics as well.
I'm normally not a huge pumpkin fan, but this was SO good!
Pumpkin Risotto
You will need:
A PIE pumpkin (not a regular Halloween pumpkin)
Arborio rice
Pancetta
Dry white wine
Chicken stock (I always use organic, low sodium)
Not pictured:
Butter (unsalted)
Sage
1 Leek
3 cloves of garlic
Cut the pumpkin in half and remove seeds and pumpkin mush from the inside. Save the seeds for roasting.
Cut and peel the pumpkin and place in a medium sauce pan. Add about 1/2 cup chicken stock, cover, and place over medium-low heat. Add a bit of salt to draw the moisture out of the pumpkin. Go read a book, work on your next journal article, etc...this will take a while to cook down. Occasionally, give it a stir.
Eventually, your pumpkin will start to look like this (pic looks like a puree). At this point, thin it out to the desired consistency with some chicken stock. Keep the pumpkin warm over low heat.
To a large, hot saute pan, add the pancetta. Let it cook until the fat has rendered and the pancetta is crispy.
In another small sauce pan, start heating about 6 cups of chicken stock over medium low heat. Bring to a simmer, but not a boil.
Once the pancetta is done, remove it from the pan and place in on some paper towels to absorb some of the grease.
Pour off some of the fat left in the pan, depending on how much fat was rendered from the pancetta. I kept about 2-3 tablespoons of the fat in the pan.
Add 1 leek (white and light green part thinly sliced) and 3 cloves of garlic to the pan. Saute until the veggies are tender.
Add the pancetta to the pumpkin.
Not pictured:
Add a handful of chopped (chiffonade to get all chef-y) sage leaves.
Add 1.5 cups of the arborio rice to the saute pan with the garlic and leeks. Allow the rice to toast slightly.
Add 1/2 cup of the wine to the pan. Stir to bring up all the brown bits from the bottom of the pan and allow the rice to absorb the wine.
Once all the wine has been absorbed, add 1 ladle of the warm chicken stock. Stir and allow the rice to absorb all of the liquid.
Repeat adding chicken stock 1 ladle full at a time, stirring with each addition and allowing the rice to absorb all the liquid before adding more.
Eventually, as the rice cooks, it will release starch and start to get creamy.
Taste the rice to determine if it is done...it should be slightly firm, yet soft and creamy. If the rice is not fully cooked, keep adding the chicken stock, 1 ladle at a time.When the rice is fully cooked, add the pumpkin/pancetta/sage mixture and stir. Add the pumpkin mixture to taste. You will have extra pumpkin left over. Tina made pasta with the left-over pumpkin as a sauce...I plan to do the same.
Additionally, add 1 tablespoon of butter. Stir to get a glossy shine.
Add some freshly grated pecorino romano cheese...bonus points if it's straight from Italy ; )
Serve immediately
Enjoy!
I also added the roasted pumpkin seeds as a garnish.
Rinse the pumpkin seeds and spread them out on a quarter sheet pan.
Coat the seeds with a spice mix (see below)
Roast in a 350* oven until fragrant and toasty
Spice mix:
Sea salt
Cinnamon
Garlic Powder
All Spice
Nutmeg
Pinch of cayenne pepper
**Note: I never measure spices, so the measurements of the spice mix are to taste. Experiment, and see what you like : )
Re: Pumpkin Risotto Recipe