Pumpkin Risotto

pumpkin risotto
Yum

i love pumpkin, even in my risotto. When we think of pumpkin, we automatically taste cinnamon, ginger, nutmeg and allspice in our minds but pumpkin by itself isn’t that at all. It’s a fruit, similar to squash and eaten like a vegetable. The taste is rather plain until we spice it up. In this risotto, no spices. At all! This fall fruit mingles with onions and apples, swims in chicken stock, dances with salt and pepper then kissed (Italian-style) with mascarpone (Italian cream cheese). It’s beautiful, you must try it. On this episode of Cook This! (Video Link), I’ll show you how to cook this restaurant worthy risotto.

for more ‘Cook This! with Shereen’, check out: herehere and here.

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Pumpkin Risotto

recipe by shereen pavlides

© TweetandEats.com. 2012. All Rights Reserved. 

4 cups chicken stock

3 tablespoons unsalted butter

1 onion – small dice (1 cup)

1 golden delicious apple – peeled, cored, small dice (1 cup)

kosher salt / fresh finely ground black pepper

1 1/3 cups arborio rice

1/2 cup chardonnay

1 cup freshly roasted pumpkin purée or canned pure pumpkin purée

4 ounces mascarpone cheese – room temperature

fresh chives – snipped

 

bring stock to a slight boil in a 2-quart sauce pot over medium-high heat, reduce heat to simmer on the back burner.

melt butter in a 4-quart pot over medium heat. Add onions, apples and season with 1/2 teaspoon salt and 1 turn on the pepper mill. Sauté until tender, 4 – 5 minutes.

stir in rice to toast, 1 minute.

deglaze with chardonnay and reduce until almost dry, 30 – 45 seconds.

reduce heat to medium-low, add pumpkin and 1 1/2 cups warmed stock, just covering the rice. Stir constantly / periodically with a wooden spoon until reduced by half, 2 – 3 minutes. Repeat, adding 3/4 cup stock (covering the rice) at a time, allowing each addition to reduce by half before adding the next, until rice is tender and creamy, about 20 minutes total time. Season with 2 teaspoons salt and 3 turns on the pepper mill.

stir in cheese until combined and warmed through, about 5 minutes, constantly stirring.  Immediately remove from the heat. {Note: risotto should be very creamy like porridge}

immediately divide among 4 – 5 bowls. Garnish with chives and Serve Immediately. {Risotto does not wait for you, you wait for risotto}.

prep time: 10 minutes

cook time: 30 minutes

serves: 4 – 5


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