Pumpkin Risotto
Ingredients
4 cups chicken stock (or vegetable stock if preferred)
1 cup roasted pumpkin puree (homemade or canned)
1 cup Arborio rice
2 tbsp olive oil
1 tbsp unsalted butter (plus extra for finishing)
1 shallot, finely diced
2 cloves garlic, minced
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh sage leaves (around 6-8)
Fresh parsley, chopped, for garnish
Directions
In a pot, combine the chicken stock with pumpkin puree, stirring to blend until smooth. Bring to a gentle simmer over low heat.
In a large saucepan, heat the olive oil over medium heat. Add the diced shallot and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the saucepan, stirring constantly for 2-3 minutes until the rice is slightly toasted and coated with oil.
Begin adding the pumpkin stock mixture, one ladleful at a time, to the rice. Stir continuously, allowing each addition of stock to be absorbed before adding the next. Continue this process until the rice is tender and creamy, about 18-20 minutes.
Once the rice is fully cooked and creamy, stir in the butter and grated Parmesan. Season with salt and pepper to taste.
In a small skillet, heat a tablespoon of oil over medium heat. Add the fresh sage leaves and fry until crisp, about 1-2 minutes. Drain on a paper towel and crush them lightly once cooled.
Spoon all the risotto into the middle of the plate; it should clump slightly. To check if the consistency is right, place your hand underneath the plate and gently tap it with your palm. The risotto should spread and show some movement, meaning it’s loose enough to move without being too clumpy or sticky. Finish by garnishing with crushed sage and chopped parsley.
