We are still eating our way through a very tasty "culinary pumpkin" we received through our CSA. We also got a big bunch of sage from the market. I have been looking all week for new ways to eat the pumpkin with other seasonal findings. This meal is very fall with fresh pumpkin (or other squash) and has a warm, nutty flavor. Risotto takes about 25 minutes, but is quite tasty, and even our picky 3 year old ate it! Plus, if you, too, have 3 year old "helping," and he accidentally spills a half cup of rice on the kitchen floor, he can stay busy for the rest of the meal preparation picking up each individual grain of rice!
(adapted from a recipe in Local Flavors)
1 cup cooked pumpkin (left over from making pie)
1 1/2 cups short grain rice
5-6 cups broth
1/2 yellow onion
3T butter
1 cup parmesan
salt & pepper
Dice the onion and cook it in butter over medium heat 5 minutes. Add the rice and cook 1 minute. Add 2 cups of broth and cook on high heat until absorbed. Then start adding 1/2 cup at a time of broth and stirring constantly until it is absorbed. After 4 cups total, add the pumpkin. Stir in an additional cup or 2 of broth, until you have a nice creamy texture and the rice is cooked but still has some "bite" to it. Take it off the heat, and stir in salt, pepper, and parmesan.
Sarah,
ReplyDeleteThis pumpkin risotto looks soooooooo delicious! I love pumpkin and I love risotto, so I can't imagine anything better! Can't wait to try it! Have you tried it with brown rice? We have a ton of short grain brown rice...
Nicole
Have not tried brown rice; I wonder if it might need to cook 40 or 50 minutes instead of 20-25.
ReplyDelete