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Pumpkin Risotto

Presented by Johnson & Wales University

 

Pumpkin Purée:

            1 ½ cup pumpkin- roasted with ¼ tsp. salt and 1 Tbsp. oil

            ¼ cup Chicken stock- unsalted

            1 tsp. brown sugar

            Nutmeg- small pinch

            1/2 tsp. cinnamon

            ½ tsp. sugar

            1 ½ T heavy cream

Risotto:

            ½ cup Arborio rice

            ¼ cup white wine

2 T. butter

            1 med. Shallot

            1 clove garlic

            1 Qt. chicken stock. (May not need all of it)

            1 ½ tsp. fresh Parmesan cheese

            1 tsp. chopped fresh sage

            Salt and pepper to taste

Roasted pumpkin pieces (for garnish):

            1 cup pumpkin- small diced

            1 tsp. oil

            Pinch of salt

            ¼ tsp. fresh thyme

 

To make the Pumpkin puree roast pumpkin at 400 degrees until tender. Once cooked purée with stock, cream, nutmeg, sugar, and cinnamon. Place off to the side. To make the roasted pumpkin pieces dice the pumpkin and toss in oil salt and thyme and cook at 400 degrees until just tender then place off to the side. Next, make the risotto by melting 1 1/2 T of butter in a large sauté pan. Add shallot and garlic and cook until translucent. Add in the Arborio rice and toss ensuring that you coat each grain in the butter. Cook for 1-2 minutes until just slightly toasted. Add in the white wine and wait till it has been absorbed. Then add in stock 1 cup at a time stirring every couple of minutes to help promote the release of the starches from the rice and to keep the bottom from burning.  Continue adding stock and cooking until the rice is al dente or has a light bite to it. Take the pan off the heat and stir in the pumpkin purée, Parmesan, sage, and half of the roasted pumpkin. Season with salt and pepper and finish with ½ tablespoon of butter by slowly stirring it in. Place on a plate or in a bowl and garnish with sage leafs, Parmesan and, diced pumpkin.

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