HARRISBURG, Pa. — It’s a Halloween twist on an Italian classic for this week’s Seasonal Servings!
A traditional risotto is transformed using pumpkin for a delicious spin that’s sure to please. Making your own pumpkin puree is quite time consuming and so is making a risotto, so it’s okay if you want to use the canned puree from the grocery store to save time. We’re giving it a pass since it’s only found on shelves through the holiday season.
Don’t pass on the Arborio rice, however. This rice absorbs the flavors you add to it and has a creamy texture other rice types can’t replicate. It just wouldn’t be the same!
Risotto is a time-consuming dish that requires some babysitting, but it’s more than worth it in the end!
Ingredients
- 1 15-ounce can, pumpkin puree (or homemade)
- 1 ½ cups, Arborio rice
- 3-4 cups, chicken stock
- ½ sweet onion, diced
- 1 clove, garlic, minced
- 2 tablespoons, sage, fresh and minced
- ½ cup, white wine
- 2 tablespoons, plus 1 tablespoon butter
- 1 tablespoon, olive oil
- ½ cup, Parmesan cheese
- ¼ teaspoon, nutmeg
- Salt and pepper, to taste
- 1 cup, goat cheese, crumbled
- Chopped pecans (for topping)
- Pumpkin seeds (for topping)
Directions
Warm the olive oil and two tablespoons of butter in a large pan using medium-high heat. While waiting, mix the pumpkin puree and stock until it is evenly distributed and set aside. Add the onions, salt and pepper them, and soften for about three to five minutes, or when they start to brown a little around the edges. About two minutes into cooking the onions, you can add the chopped sage. Add the Arborio rice and mix it well in the sage, butter, olive oil and onion mixture. Salt and pepper everything again. Allow it to cook for another three to five minutes. Add the garlic and let it cook for about another minute, without allowing the garlic to burn. Pour in the white wine and allow the rice to absorb it all.
Once the liquid is gone, turn the heat down to medium. Start adding the pumpkin stock mixture, about a ½ cup at a time. Each time you add the stock mixture, allow the rice to fully absorb it before adding more. You’ll also want to stir the pot frequently. Taste test the dish for seasoning along the way and add salt and pepper as necessary. Repeat these steps for about 20 to 25 minutes until the rice is al dente (preferred) or cooked to taste. Add the Parmesan cheese, mix it in and remove the pan from the heat. Mix in the dried cranberries. Add the nutmeg and mix it in immediately afterward. Take the goat cheese, set a little aside, and mix the rest into the risotto. Plate your portions and top them with the reserved goat cheese, chopped pecans and pumpkin seeds as desired.
