PUMPKIN RISOTTO
A very tasty risotto made of the fall vegetables, and it just flows with aromatic pumpkin fragrance, and also quite simple to make. See our risotto how-to make tips if you are new to this cooking technique. This dish is perfect for the autumn season when pumpkins are at their best. Don't miss the opportunity to make this fabulous dish!
4 servings:
400 g/1 lb. pumpkin, diced
2 tbsp olive oil
salt
50 g/2 oz. butter
1 leek, chopped
1 carrot, chopped
a small piece of celeriac, chopped
1 onion, chopped
2 garlic cloves, chopped
2 tbsp olive oil
400 g risotto rice (Arborio, Carnaroli, or other)
1 liter/1 quart of chicken or vegetable stock, hot
Make the pumpkin purée first. In a large pan, cook the pumpkin in olive oil on moderate heat together with some salt, for about 15 minutes, under partially uncovered lid. Stir from time to time to avoid burning. When the pumpkin gets soft, put it into a blender and mix into a purée. Add butter, let it melt, and mix the purée. Season more if needed, and stand it aside.
For risotto, sweat leek, carrot, celeriac, onion, and garlic in olive oil on moderate heat for about 5 minutes, together with little salt and pepper. Add rice and let it get hot, about 3 minutes, and stir it so it won't burn. Then gradually add the stock and cook the rice on moderate-low heat, while stirring at all time. At the end of cooking, when rice is almost cooked through (takes about 20 minutes), add the pumpkin purée to the risotto, season with salt and pepper, and serve at once. You can garnish the risotto with some fine salami, or some parmesan cheese, and sprinkle with a little olive oil.