Pumpkin Risotto
Author: 
Recipe type: Main Course
Cuisine: Italian
Serves: 6
 
Ingredients
  • optional: ⅓ cup cubed pancetta + 1 tbs olive oil, or butter for frying
  • Edit:after some thought, I decided to remove garlic from the recipe. I think Italians will agree, too - it's not a traditional risotto ingredient!
  • ¼ cup unsalted butter, divided
  • 1 medium onion, preferably sweet Vidalia, finely chopped
  • 2 cups Arborio rice
  • 6-10 cups hot chicken stock
  • 3 cups homemade pumpkin puree *
  • 1 cup grated Parmigiano Reggiano
  • small handful of fresh sage leaves, finely chopped, for garnish
  • salt and pepper
Instructions
  1. If using pancetta - begin by melting the olive oil, or butter in a dutch oven over medium heat. Add the cubed pancetta and fry until golden and crispy. Drain on a paper towel and set aside. You can use the pancetta to garnish, and fold into the risotto when finished.
  2. Melt half of the butter in a heavy bottomed dutch oven over medium heat. Add the onions and saute until softened. Add the rice and mix with the onions, continue stirring for 2-3 more minutes until the rice starts to crackle and "pop", and become translucent. Add a ladleful of chicken stock and bring to the boil. Reduce the heat and continue stirring until the liquid is absorbed. Keep stirring - this helps the rice release the creamy starch and gives risotto its texture. Do this with the remainder of the stock until the rice is creamy, but still slightly "al dente" in the middle - the process will take approximately 45 minutes.
  3. In the last 10 minutes, add the pumpkin puree and mix in well. Take off the heat and mix in the other half of the butter, the chopped sage and cheese, reserving some for garnish. Season with salt and pepper.
  4. Best served immediately, refrigerate any leftovers and revive by mixing in some more stock.
  5. * I made my own pumpkin puree, which is just sliced pumpkin cooked in the microwave, then pureed. It contains more liquid than the canned variety, so if you're using canned pumpkin start only with 1 cup, and add more until you reach desired consistency.
Recipe by Canuck Cuisine at http://canuckcuisine.com/pumpkin-risotto/