Ever end up with an overwhelming amount of those lovely orange orbs when the gardening season draws to a close? Yeah, me too. Sometimes my enthusiasm for pumpkin is much greater in the Spring than in the Fall, when I find myself drowning in them. Can I tell you a secret? I don’t really even like pumpkin. Gasp! I know. Sacrilegious. Let’s just say you won’t find me in line for a Pumpkin Spice Latte at a certain coffee shop come the turn of the season. But you know what I will gladly line up for anytime!? Risotto. Throw some of your garden pumpkins in the oven for a good long roast, scoop out the guts and turn that magic into Garden Pumpkin Risotto. It’s everything good about fall, without the PSL.
Garden Pumpkin Risotto
DifficultyEasy
Servings6-8
Prep time45 minutes
Cook time21 minutes
This Garden Pumpkin Risotto celebrates the best of the season! Combining creamy arborio rice, sharp and salty pecorino and fresh pumpkin puree, straight from the garden, it doesn’t get much better.
Ingredients
Garden Pumpkin Puree
- 1 ea small garden pumpkin, I use sugar spice pumpkins, typically.
- 1 Tbsp Olive Oil, drizzled
Garden Pumpkin Risotto
- 1 Tbsp butter
- 1 ea yellow (or sweet) onion, diced
- 2 cups arborio rice
- 1 cup white wine
- 4 cups chicken stock/bone broth
- 2 cups Garden Pumpkin Puree
- 2 cups Pecorino cheese, grated
- t Tbsp sea salt
- 1 tsp freshly ground pepper
- 1 Tbsp lemon juice
Instructions
Garden Pumpkin Puree
- 1
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
- 2
Slice your pumpkin in half and scoop out the seeds.
- 3
Drizzle each half of the pumpkin insides with olive oil.
- 4
Lay insides down on the parchment paper.
- 5
Bake your pumpkin for 25 minutes, or until soft. Let cool and then puree in a food processor or high-powered blender (with a little water, if needed).
Garden Pumpkin Risotto
- 1
In a large stockpot or dutch oven, melt 1 Tbsp of butter. Add your diced onion and cook until translucent.
- 2
Add the arborio rice and toast for just a few moments, until you can smell the toastiness of the rice.
- 3
Add your white wine and cook for just a minute or two, until the wine and onions start to absorb the wine.
- 4
1 cup at a time, add the chicken stock/bone broth, stirring slowly as the liquid absorbs. Make sure the first cup of stock has been soaked up before you add the next. This step will take a while, be patient and enjoy the process of standing over the stove stirring your pot of rice!
- 5
Once all of the liquid is added in and your rice is al dente (soft, yet still with a bit of “bite”), stir in your pumpkin puree and the Pecorino. Season with sea salt, freshly cracked pepper and the lemon juice.
- 6
Serve immediately, garnished with fresh sage, Pecorino shavings and/or prosciutto crumbles. And enjoy!
Equipment
- Oven
- Parchment Paper
- Sheet Tray
- Dutch Oven
- Wooden Spoon
Keywords:Pumpkin, Risotto, Garden, Garden Pumpkin Risotto, Pumpkin Risotto, Potager Garden, From the Garden to the Kitchen