PUMPKIN RISOTTO RECIPE
4 medium sized pie pumpkins, seeds removed
1/4 cup pumpkin puree
2 onions, chopped
4 clove garlic, minced
2 tbsp olive oil
2 tbsp butter
3 cups arborio rice
5 cups vegetable broth
1 cup white wine
3/4 cup freshly grated parmesan
4-5 fresh sage leaves
1 pinch nutmeg
1 pinch pepper
Preheat oven to 400 degrees.
Remove the tops and scoop the seeds out of the 4 pie pumpkins, place on a baking sheet and drizzle with olive oil and season with salt.
Roast for roughly 30 minutes or until the pumpkins are fork tender and the edges are slightly browned. Set aside.
Peel and dice the onion and garlic.
Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens.
Add the garlic and pumpkin puree and cook a few more minutes until it all softens.
Add the rice and cook for a minute or two then add white wine and simmer for one minute.
Add enough stock to cover the rice. Keep adding a little more stock (around ½ to 1 cup at a time) as the previous amount is absorbed, stirring now and then so that it doesn’t stick.
Once the last amount of stock is added, the rice should be about 3/4 of the way cooked. Add the cheese, nutmeg, sage and pepper. Adjust seasoning to taste.
Fill each roasted pumpkin with rice and top with more cheese, roast for 20 minutes until cheese is bubbly and the risotto is cooked through.
Recipe and Styling by Anna Calabrese / Photography by Dave Bryce
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