As you learned in this post, I love risotto. I plan on making a lot of variations of risotto on this blog now that I’ve shown you the basic recipe. For my first variation, I thought I would make something specific to the season.
That’s right! Pumpkin Risotto. My brothers girlfriend sent me this recipe and I thought it looked interesting and definitely worth a try. Now that I have tried it, I am very excited to report back that it is delicious! I thought it had the potential to be a little weird, but it really is sooo yummy and I promise that you will love it. The perfect fall dish!
Here’s how you make it!
1/2 onion, chopped
1 red bell pepper, chopped
3-4 cloves garlic, minced
1 cup arborio rice
3 cups vegetable stock
1/3 cup parmesan cheese
1/2 cup white wine
1 cup pumpkin puree
2 scallions, chopped
salt and pepper
Just like with the basic recipe, heat up your broth on the stove. Except this time, once the broth is warm, turn the heat down a little and add the white wine.
Dice the garlic and roughly chop the pepper and onion.
Heat a few tablespoons of olive oil in a pot. Add the onion, pepper, and garlic.
Saute for a few minutes until the onion softens and starts to turn translucent.
Add the rice and toast it slightly.
Ladle two scoops of the broth and wine mixture into the pot.
Just like last time, stir the rice as it cooks.
Every time it absorbs most of the liquid, ladle more liquid in.
Once the rice is tender and all of the broth/wine has been added, it should look like this:
(If you have added all of the liquid and your rice still isn’t tender, add some water)
To prevent this from getting too thick, add the pumpin before all of the liquid has been completely absorbed.
Stir it in and see the magic!
Oh yeah… this risotto just turned into pumpkiny goodness.
Stir in the parmesan cheese and add salt and pepper to taste.
Roughly chop the scallions.
Plate the risotto and garnish with the chopped scallions.
You going to try it?!