Monday, October 15, 2018

Savory Fall Dinner - Pumpkin Risotto with Roasted Garlic


Risotto is one of those dishes that people think is too complicated to try. After all, countless food shows have showed chefs foiled when they were assigned, or attempted, a risotto.

In reality? It's so easy. Yes, it's technical. Yes, it's time consuming. But if you can pour broth into a pot and stir, you're going to be just fine.

Simply keep an eye on the texture and diligently add more broth or wine until the rice goes from singular granules to a flowing, creamy consistency. No cream required!--but I do dollop some sour cream on top. Just because.

It's also one of the most versatile dishes--add some veggies to liven it up. Add a protein and you have a full meal. Plate it fancy and be super impressive. It's up to you!

I went with some seasonal flavors and the result was just fantastic. Feel free to use the base recipe (onions, rice, broth) and jazz it up how you wish. Let me know how it goes!

Pumpkin Risotto with Roasted Garlic

  • 1 cup aroborio rice
  • 1/4 cup white wine
  • 2 cups chicken broth (use vegetable for vegetarian)
  • 1/4 cup pureed pumpkin
  • 1/4 cup onion, chopped
  • 1 bulb garlic, roasted (cut top off garlic, drizzle with olive oil, bake in tinfoil at 350 degrees F for 20 minutes or until insides are soft)
  • 1/4 cup grated parmsean cheese
  • 1/4 cup frozen spinach (or 1 cup fresh)
  • salt and pepper
  • drizzle of oil + 1 tbsp butter

-Warm the oil and butter over medium heat, until melted. Add the onion and cook until just soft. Then, add the rice and stir until it has absorbed all the liquid.

-Add the wine and stir until the rice has absorbed all the liquid. Repeat with the broth, adding by the quarter cup until all liquid is absorbed.

-Stir in the pumpkin, roasted garlic, and spinach. Check the tenderness of the rice. If it is not done (should be soft, not hard or sticky, thick but does not hold shape) add more wine and broth in alternating batches, letting the liquid absorb each time.

-Add the cheese and salt and pepper, to taste. Serve.

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