In case you’re wondering what to do with those extra pumpkin scraps, or if you want to take advantage of last-minute deals on fresh pumpkin, this is a recipe for pumpkin risotto that we tried last night and liked. Be aware: a good risotto, properly cooked, requires attention and, most of all, patience. You’ll see why after reading the recipe, but if you do plan on trying this, set aside an hour for prep and cooking.
Ingredients: (SERVES 4)
320 g rice
1 onion (we used white, but I think any will do)
80 g Parmesan cheese
1 vegetable cube (you know, the stuff to make broth, or to add flavor to soups…)
1 cup of dry white wine
Peel the pumpkin and cube it. Dice the onion and let it saute for a little bit in 2 spoonfuls of olive oil. After the onions have sauteed for a few minutes, add the cubed pumpkin, salt and pepper to taste. Mix that all well together and add a ladle full of water. Cover the pan and let it cook for about 15 minutes. The pumpkin should stay solid but soft.
Prepare the broth separately with a litre of water and the vegetable cube. In another pot, place the rice and add the wine. Stir once in awhile, to prevent the rice from burning. When the wine has evaporated, add the pumpkin/onion mixture. Mix well.
By the time these have been mixed, the broth should be boiling. Add a ladle or two of broth to the rice, stirring. Let it absorb/evaporate. Continue this step until all the broth is gone, and the rice is cooked. (That’s the time consuming part…) When the rice is cooked, add a layer of Parmesan grated on top of it. Cover the pot for a few minutes to let the Parmesan settle in a gooey, delicious manner and then serve.
Although it took awhile, it was a fun cooking adventure, and I’m proud we were able to make an edible risotto! It’s also tasty heated up as a leftover if there’s any left. Hopefully there won’t be. 🙂