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Leave this risotto a little runny before adding the grated Parmesan cheese to ensure a creamy finished texture.
Pumpkin Cheese Risotto ingredients
7 to 8 cups chicken stock 1 tablespoon butter 1 small onion, finely chopped 2 cups Arborio rice 1½ cups cooked pumpkin, cut into ½˝ cubes 6 fresh sage leaves, minced salt and pepper to taste ½ cup grated Parmesan cheese 4 sage leaves for garnish
directions
In a saucepan, heat stock to a simmer, and hold at a very slow simmer. In a large, heavy-bottomed saucepan, heat the butter and add onion. Cook over medium heat until translucent. Add rice, stir and add 1½ cups of the hot stock. Stir until the rice has absorbed most of the liquid, then add another 1½ cups of the hot stock. Repeat a third time, adding the pumpkin and sage. Repeat with another 1½ cups of hot stock, and add salt and pepper to taste. Continue to stir until most of the stock has been absorbed by the rice. After about 25 to 30 minutes, taste. Adjust the seasoning if necessary. Rice should be firm but tender (al dente). Leave the risotto a little runny before adding the cheese so it will have a creamy texture. Ladle into soup plates and garnish each with a sage leaf.
Pure pumpkin facts • Pumpkins are fruit. • Pumpkins are 90 percent water. • Pumpkins originated in Central America. • The largest pumpkin pie ever made was more than 5 feet in diameter and weighed more than 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar and 12 dozen eggs and took six hours to bake. Source: Virginia Pumpkin Growers Association
Source: University of Illinois Extension VirginiaFarmBureau.com
Cultivate NOVEMBER/DECEMBER 2012
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