Perfect Pumpkin Risotto

January 22, 2010 at 11:55 am 19 comments

Perfect Pumpkin Risotto

Well, hello there!  Great news…SFTF is featured on Design*Sponge today!  Welcome, all D*S readers!  If you’re an SFTF reader (not to drive home any ideas of “camps” here among you all) who has yet to stumble upon D*S, it is a site full of amazing inspirational posts from some of the most creative minds in the world.  The topics and projects featured there never cease to amaze me!  And I’m addicted, checking in on the D*S divas at least twice a day. 

Pumpkin and Goldenrod

My recipe on D*S for Perfect Pumpkin Risotto is one that I conjured up many months ago, and I’ve been biting my nails ever since, anxious to share this heavenly and comforting winter dish with you.  Unfortunately, the season for buying local pumpkins is likely passed in most parts at this point.  But perhaps you’ve been holding on to one or two in your cellar, hoping to carry memories of glowing autumn days just a little deeper into the pale dimness of winter.  Or, as you all are probably well-aware of by now (am I driving this point home too much?),  pumpkin puree is a miracle ingredient and if you’ve got a stash, this risotto is well worth a cup or two.  To replicate the “chunks” without any fresh pumpkin on hand here in the depths of winter, you could cube and roast sweet potatoes instead. 

Risotto

Please be sure to click over to Design Sponge to see the post there and perhaps leave some SFTF love for me?  M’wah! 

Perfect Pumpkin Risotto

~

 

Perfect Pumpkin Risotto
A Straight from the Farm Original

Pumpkin
1 large or 2 small eating pumpkins
2 t. extra virgin olive oil
1/4 t. freshly grated nutmeg
1/2 t. coarse sea salt
1/4 t. cinnamon
1/4 t. finely minced fresh rosemary
pinch of white pepper
1 firm ripe pear

Risotto
3 C. vegetable stock
3 T. butter
1/2 C. diced onion
1 1/2 C. aborrio rice
1/2 C. white wine or sherry cooking wine
1/2 t. finely minced fresh rosemary
1/4 t. freshly grated nutmeg
1 1/2 C. pumpkin puree (above)
1 C. roasted pumpkin cubes (above)
1/2 C. freshly grated parmesan cheese
1/4 C. heavy cream
freshly ground black pepper and salt to taste
sprigs of rosemary to garnish

* The pumpkin portion of this recipe can be prepared in advance and stored in sealed containers in the fridge for 2-3 days before making the risotto or frozen for several months.  Just thaw completely before making the risotto.

Begin with making the pumpkin puree and roasted cubes.  Preheat the oven to 400 F.  Cut the pumpkin(s) in half with a very sharp knife (be careful!) and scoop out the seeds with a large spoon.  Place one half of the pumpkin cut side down in a baking dish and put about a half inch of water in the bottom.  Place in oven and bake until a fork slides through the skin easily and the flesh is very soft, about 30 minutes.  Remove from oven and use tongs to place the pumpkin cut side up on a cool surface to let off some of the heat.   When pumpkin can be handle (use a dish towel if you’re in a hurry), scoop out the soft flesh with a spoon and place in a food processor or blender.  Process until smooth.  Set aside.  You can freeze any extras in a freezer bag for use later. 

While the first pumpkin half is baking, prepare the second half of the pumpkin by using a good vegetable peeler to remove the skin and cutting the uncooked flesh into small cubes.  Line a baking sheet with foil and place pumpkin cubes on it.  Drizzle with oil and toss to coat evenly.  Add the nutmeg, salt, cinnamon, rosemary, and white pepper.  Wash the pear but do not peel it.  Halve, core and dice the pear into smaller pieces than the pumpkin.  Add the pear to the pumpkin on the sheet and toss everything with your hands to combine all the ingredients.  Place in the oven and bake until tender and golden at the edges, about 25 minutes. 

Once the pumpkin is well on its way to being done, begin to work on the risotto. Put the vegetable stock in a medium saucepan over low heat to come to a simmer. 

Melt the butter in a large heavy saucepan over medium heat.  When it is melted, add the onion and cook until translucent, about 4 minutes.  Add the rice and stir for about two minutes so it can absorb the butter and toast a bit.  Add the wine and let everything simmer for another minute or two until the wine is absorbed. 

Set a timer for 18 minutes.  Add about half a cup of hot stock to the risotto and stir constantly until it is absorbed.  Add another half cup of stock and repeat this process until 18 minutes is up.   Add the pumpkin puree, nutmeg, rosemary and a final half cup of stock and stir vigorously to combine.  When risotto has once again become thick and creamy, add the roasted pumpkin cubes and grated cheese and stir again to combine.  Finally, finish the risotto by stirring in the heavy cream and adding pepper and salt to taste.  

Serve immediately while hot, garnishing with addition grated cheese and a sprig of rosemary on each plate. 

(serves 6)

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Entry filed under: Purely Vegetables, Recipes. Tags: , , , , .

…Pumpkin French Toast Cranberry Kumquat Cornbread

19 Comments Add your own

  • 1. Donna  |  January 22, 2010 at 1:37 pm

    This sounds delicious. I made risotto for the first time last weekend. I used butternut squash and pureed pumpkin. It was actually a recipe I saw on the Food Network of all places. You cooked it in the oven. Dumped everything in except the cheese and baked it for 35 minutes stirring occasionally. It worked beautifully. Tomorrow I am going to make it with some different squash I had frozen. I like the idea of the pear in here. This will be my next risotto.

    Reply
  • 2. Food-Fitness-FreshAir  |  January 22, 2010 at 2:35 pm

    You should check out the NY Times…They just did an article containing numerous different kinds of risotto. My favorite tends to be butternut squash risotto, which I surmise is similar to pumpkin.

    Reply
  • 3. evalyn  |  January 22, 2010 at 2:44 pm

    I don’t mean to put to fine a point on it, but in both your post and the one on Design Sponge, the props you are using are squash, not pumpkins.

    Reply
    • 4. Jennie  |  January 25, 2010 at 9:26 pm

      Hi Evalyn – Good point, but I use “pumpkin” as a very generic term to refer to the Cucurbitaceae genus of plants. Most folks don’t know the difference between a pumpkin and a winter squash and technically, there really isn’t any particular way to distinguish them unless you are using their latin nomenclature (in Austraila, for example, what Americans would call a winter squash is called a pumpkin). And even if you are looking at the Latin nomenclature, there’s still opportunity for confusion. Case and point: a jarrahdale pumpkin, one of the best eating pumpkins you’ll find, is a Cucurbita maxima, which is the same species/name as a hubbard squash. At the same time, both acorn and spaghetti squash are Cucurbita pepo, which is the same species/name as your traditional orange pie pumpkin. Isn’t plant nomenclature fun? Agh.

      Long story short and subtle nuances aside, this risotto can be made just as well with either a traditional pumpkin or any variety of winter squash. :)

      Reply
  • 5. Joanne  |  January 22, 2010 at 11:00 pm

    I definitely agree with you – this risotto recipe is PERFECT. I am currently having a love affair with pumpkin…and am definitely bookmarking this recipe!

    Reply
  • 6. Anne Bramley  |  January 23, 2010 at 5:28 pm

    Pumpkin risotto! I lived on it in my early days of graduate school. But yours is so much better. Can’t wait to add it to my winter repetoire.

    Congratulations on the Design Sponge feature. Well deserved.

    Reply
  • [...] Perfect Pumpkin Risotto « Straight from the Farm. [...]

    Reply
  • [...] Perfect Pumpkin Risotto – I love risotto when it’s cooked properly and I looooove pumpkin. I love this meal [...]

    Reply
  • 9. Louise  |  January 25, 2010 at 10:54 pm

    Oh I still remember those Pumpkin Pie Truffles of yours Jennie. Perfect Pumpkin Risotto sounds just, well, perfect for any type of Cucurbitaceae

    Thank you so much for sharing and for the new site to check out:)

    Reply
  • 10. alana  |  January 26, 2010 at 7:17 am

    great piece over there! love design sponge…

    Reply
  • 11. Dana Zia  |  February 5, 2010 at 1:40 am

    The pictures on the post are so beautiful! Where did you learn to take such lovely pictures? They remind me of the “pioneer woman” blog, and that is quite the complement!

    Reply
    • 12. Jennie  |  February 5, 2010 at 10:19 pm

      Hi Dana – Thanks so much for the high praise. As for where I learned my photo knack, it was just practice, practice, practice. Check out the archives for evidence of this evolution. :)

      Reply
  • 13. Audrey Sherry Gunshor  |  November 1, 2010 at 8:49 am

    I added about 2 teaspoons of truffle oil at the end. Otherwise I followed recipe and it was amazing!

    Reply
  • [...] stock in the pressure cooker and then roasted the squash and made squash puree and then made squash risotto with parmesan crisps and crispy fried pancetta from the Local Butcher [...]

    Reply
  • [...] gold after my second search for a savory recipe by stumbling upon Straight from the Farm’s Perfect Pumpkin Risotto recipe. It was amazing! So, of course, I had to tweak me some slides to go along with my tweaks of [...]

    Reply
  • 16. Pumpkin Risotto | Compost to the Moon  |  June 19, 2012 at 7:28 pm

    [...] Pumpkin Risotto with Roasted Vegetables (adapted from Straight from the Farm) [...]

    Reply
  • 17. secure holidays  |  November 16, 2012 at 9:01 am

    Thanks for the healthy tips, I will try it myself tonight.

    Reply
  • 18. packages deals  |  January 4, 2013 at 11:09 am

    This is really interesting but I am not sure how to define.

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  • 19. juicy couture 通販  |  September 7, 2013 at 1:34 am

    ビキニ オンライン

    Reply

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