Pumpkin Risotto

We’re approaching the end of pumpkin season, so I’ve been posting my very best pumpkin recipes last week and this week. Luckily, pumpkins keep well for a couple months (and my pumpkin puree will keep good for 6 months or more when frozen) which means after you buy up those last pumpkins, you’ll have ample time to cook these delicious recipes!

I can see why pumpkin (and butternut squash) risotto shows up on a lot of menus around this time of year. This restaurant darling is fairly simple to make and packed with flavor, and the risotto easily takes on a beautiful orange color from the pumpkin puree. In this rendition, fresh ginger plays a subtle background note to the rich pumpkin flavor. This dish makes for a filling vegetarian main course or a great side along a cut of steak.

Pumpkin Risotto
Yield: 4 servings

Ingredients:

• 2 Tbsp olive oil
• 1 onion, diced
• 4 – 5 whole cloves garlic
• 1/4″ piece ginger, minced
• 1 cup arborio rice
• 1/2 cup dry white wine, dry hard cider, or pale ale
• 4 cups simmering stock
• 1/4 tsp kosher salt
• 1 cup pumpkin puree
• 2 Tbsp unsalted butter, cut into pieces
• 1/2 cup grated parmesan or pecorino romano cheese
• 1/4 tsp freshly ground pepper

Method:

1. In a large (about 3-quart) sautee pan (you can also use a dutch oven), heat 2 Tbsp olive oil over medium heat, and sauté 1 onion, diced until translucent and starting to brown.
2. Add 4 – 5 whole garlic cloves and 1/4″ piece ginger, minced, and saute until fragrant (about 30 seconds).
3. Lower the heat slightly, and add 1 cup arborio rice. Toast the rice, stirring constantly, until the grains all look translucent with a small white center.
4. Add dry white wine, dry hard cider, or pale ale, and cook until it is mostly absorbed by the rice.
5. Add 1 cup (or a couple ladle-fulls) of 4 cups simmering stock and 1/4 tsp kosher salt. Cook for 20 minutes, stirring frequently, adding 1/2 to 1 cup more stock each time the liquid has been mostly absorbed by the rice.
6. After 20 minutes, stir in 1 cup pumpkin puree, and continue cooking and adding stock until the rice tastes done (about 10 more minutes).
7. Remove from stove, and stir in 2 Tbsp unsalted butter, cut into pieces, 1/2 cup grated parmesan or pecorino romano cheese, and 1/4 tsp freshly ground pepper, making sure to thoroughly incorporate the butter and cheese. Taste and add more salt and pepper, if needed.