Sadly, because our pumpkin is now gone, this is (probably) the last of our series of Savory Pumpkin Recipes trying to reclaim this majestic squash from its type-cast role in pies. Pumpkin has such potential, and its various uses ought to be unlocked if you look past the stereotype generated by the whole “pumpkin spice” movement!
We served our risotto with Pan Roasted Turkey Breast, but it would also pair very well with pork or duck. There’s also always the option to serve this as an entree with vegetables on the side!
Time: 45 Minutes
- 1 cup of Arborio Rice
- 1 cup of vegetable stock or broth
- 3 cups of Water
- A pumpkin (we used about a quarter of a small one)
- Fresh Sage Leaves
- Black Pepper
- Pour your stock/broth and water into a sauce pan, and begin heating it on low. The idea is that it will get to a simmer by the time you’re done prepping your pumpkin.
- Carefully, cut your pumpkin:
- Remove the stem by cutting around it, and pulling it out
- Cut your pumpkin in half, and scoop the seeds out of each half. Save the seeds to roast later as a snack!
- Cut your pumpkin into wedges
- Cut the skin off the flesh of your pumpkin wedges.
- Slice your wedges into thin cross-sections, and set aside.
- Dice your onion, and cut your sage leaves into ribbons.
- Heat some oil or butter in a large pan, and when it’s hot, add your thin pumpkin slices, onions, sage, and black pepper.
- Stir occasionally, and when your onions start to caramelize, and your pumpkin darkens a bit and starts to brown on the edges, add your dry arborio rice to the pan, and stir to combine.
- After a few minutes, when the rice starts to become aromatic, turn the heat down, and add about a quarter of your simmering stock/water mixture.
- Stir occasionally until the liquid is absorbed, and then add in another cup of your liquid, and do the same.
- Repeat until all of your stock/water has been poured in and absorbed. By the last iteration, your rice should have transformed into a risotto!
- Plate, devour, and enjoy!