My fellow Modern Baker, Phyl, who happens to be the founder/organizer of the Modern Baker group, decided to do a Pumpkin Round-up over at his blog Of Cabbages and King Cakes. I volunteered to make a Pumpkin Risotto, and as has become the case with me on many occasions lately, I left it until the eleventh hour to whip it up. We had an unusually chaotic couple of weeks, making it impossible to experiment in the kitchen until tonight.
I've never actually had Pumpkin Risotto but I've heard about it on several occasions and figured it would be relatively easy to incorporate some pumpkin puree into my basic go-to risotto recipe. I also decided to add some fresh nutmeg and finish it with a dash of truffle oil, but if you don't have truffle oil, it's definitely not necessary. (Although it really added a great element of flavour!)
When I did my 'research', via google, for recipes, I couldn't find one that used canned pumpkin. I did have some leftover pumpkin puree in my fridge though, and was eager to use it up. I was a little skeptical about taking this shortcut, but, given my time constraints, there was simply no way I could roast fresh pumpkin and make a puree so it was going to have to do.
I was pleasantly surprised at how amazing this risotto turned out. The pumpkin, while noticeable, was pleasantly subtle but it added a gorgeous hue of orange. I loved how the nutmeg complemented this dish. Even my husband, who is not a fan of risotto, really liked this. This is a wonderful fall side dish, when you want to try something new.
So, without further ado, here's the recipe.
(Source: A Tease-spoon of Sugar creation)
1 small onion, diced
2 Tbsp. butter
1 cup arborio rice
1 cup of white wine
4 cups of warmed chicken stock
3/4 cup canned pumpkin puree (NOT pumpkin pie filling)
1 cup finely grated parmesan cheese
1 tsp. kosher salt
freshly grated pepper to taste
freshly grated nutmeg to taste
1 tsp. truffle oil (optional)
2 Tbsp. toasted pine nuts for garnish (optional)
Melt 2 Tbsp. of butter in large skillet. Add onion and sautee until soft. Add arborio rice and allow to absorb some of the butter (about 1 to 2 minutes). Add wine and cook until evaporated. Add 1/2 cup of the warmed chicken stock. (I simply pour all the stock into a large pyrex measuring cup and heat it in the microwave, and add it by using a soup ladle.) Allow to cook slowly, and continue to add more stock 1/2 cup at a time, as it is absorbed by the rice. Once you have about 1 cup of stock remaining, add the pumpkin, salt and parmesan cheese. Mix until incorporated on the heat. Add the remaining stock, and seasonings, along with the truffle oil (if using). Cook until the rice has the right consistency (should spread on your plate like thick lava); and until the rice is tender to your liking.
Ladle onto your plates and finish with the pine nuts and a final sprinkling of parmesan cheese. Enjoy!