Wednesday, December 16, 2015

Pumpkin Risotto

Pumpkin Risotto
(4-8 servings)


5 cups Vegetable Broth (see note)
3 tbsp. Olive Oil
1 small Yellow Onion, diced
1 clove Fresh Garlic, minced
1 cup Arborio Rice
1 cup Pumpkin Puree (canned)
1 tsp. Sea Salt
1/8 tsp. Nutmeg (see note)
½ tsp. Black Pepper
½ tbsp. Fresh Sage, chopped (optional)


In a medium sauce pan over medium-low heat, warm broth.  In a large skillet heat oil over medium heat.  Add onions and saut√© for 3 to 4 minutes or until soft.  Next add garlic and continue for 1 minute or until fragrant.  Stir in rice and 1 cup of warm broth.  Reduce heat to medium-low so mixture simmers.  Stirring often, cook until most of liquid is absorbed.  Keep adding 1 cup of broth at a time using this process until rice is tender (about 20 minutes or so).  Stir in pumpkin, salt and nutmeg.  Heat through while well mixing.  Add pepper, taste and adjust seasoning if necessary.  Place in a serving dish and top with sage if using and serve.

Note:               You may not need all the vegetable
                        broth as you cook the rice.  Taste
                        rice to see if tender after 4 cups.
                        Then add ¼ cup at a time until

Note:               It is always best to use fresh nutmeg.  Just take the nut-like nutmeg and grate using a fine grater.  Be careful not to overdo it and taste to meet your pallet.  If you don’t have fresh nutmeg, then use ground nutmeg from the spice isle.
Note:               This is a vegan dish but you could use chicken broth if that is what you have on hand.

Ideas for Future Efforts

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