Monday, November 10, 2014

Pumpkin Risotto

I've got more pumpkin madness heading your way! This time it is in the form of creamy, savory risotto!

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My dad would quote Tom Colicchio off of Top Chef in saying to never make risotto. (Whenever someone on the cooking game show makes a risotto, they always seem to get out.) I would argue that this dish might win the whole competition. It's like a bowl of fall comfort food. Maybe it's not five star material, but it's good enough for me!
 
And if you're not the biggest pumpkin fan or are uneasy about using it in a savory dish (with cheese!), don't worry. The flavor has subtle, but delicious hints of pumpkin. Just try it.

 

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Pumpkin Risotto
1 tbsp butter
1 tsp minced garlic
3 tbsp finely chopped onion
1 cup Arborio or brown rice
1 ½ cup chicken broth
1/3 cup heavy whipping cream
¼ cup pumpkin puree
¼ cup parmesan cheese
salt and pepper, to taste
 
Melt the butter in a small saucepan over medium high heat. Add the onion and garlic, sautéing until the onion is tender. Meanwhile, microwave the broth in a microwave safe container until it starts to boil. Add the rice to the sauce pan and stir constantly for a minute or two until it is lightly toasted. Pour in about ¼ to ½ cup of the broth and reduce the heat to medium. Stir occasionally to prevent the rice from sticking to the bottom of the pan. Once the broth has been absorbed, add in a little bit more. Continue this process until all the broth has been absorbed and the rice is cooked, about 30 to 40 minutes. Stir in the whipping cream, cheese, and pumpkin and simmer for a minute. Remove the pan from the heat and season to taste.

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