Fall is a great time to cook. Apples and pumpkins are abundant at this time, and they happen to be two of the ingredients I really enjoy cooking with. This fall marks the first time I have made this dish but it is certainly not the last. Risotto, on its own, is a creamy dish but add pureed pumpkin and that creaminess is intensified. You can see the pumpkin melt like butter as you stir it in at the end.
Pumpkin Risotto with Caramelized Pumpkin
Serves 4 to 5
5 to 6 cups low sodium chicken broth
2 tbsp butter
1/2 cup diced onion
2 garlic cloves, minced
2 whole sage leaves
1 1/2 cup arborio rice
1/2 cup white wine
1/2 cup pumpkin puree
1/3 cup grated parmesan
1. Bring the broth to a simmer and keep warm over a low heat.
2. Add the butter to large stock pot over medium heat. Cook the onions, garlic, and sage until softened, about 4 to 5 minutes.
3. Add the rice, and toast for 2 minutes. Pour in the white wine and stir slowly until most of it has abosrbed. Once the wine has absorbed, add the chicken broth 1/2 cup at a time stirring almost continuously and waiting until almost all of the broth has absorbed before adding each cup.
4. When the rice is cooked -tender but firm to the bite- discard the sage leaves and stir in the pureed pumpkin and cheese. Serve topped with the caramelized pumpkin.