Pumpkin Part Deux <span class="colon">::</span> Pumpkin Risotto with Grana Padano

October31

Pumpkin Part Deux :: Pumpkin Risotto with Grana Padano

Risotto may take some time and attention to make, and make well, but it's a much simpler dish than you might think - and it's a sure thing if you're looking to impress. Risotto's creamy, rich consistency is in part thanks to butter and cheese, but in this version, the addition of roasted pumpkin lightens things up and brings in heart healthy antioxidants and beta carotene (so it's easy on the eyes too).

Happy Halloween witches!

Brussels sprout salad with fresh grapes, toasted hazelnuts & pecorino romano cheese

Pumpkin Risotto with Grana Padano

Serves :: 8 to 10

Ingredients

1 medium sugar pie pumpkin, peeled and seeds discarded, meat cut into small chunks

2 cups cremini mushrooms, diced

2 tablespoons plus 2 teaspoons extra virgin olive oil

1 teaspoon each fresh rosemary and marjoram

1/4 cup extra virgin olive oil

1 medium onion, diced

1 shallot, minced

2 cups arborio or carnaroli rice

5 1/2 cups low-sodium or homemade chicken or vegetable stock

1//2 cup dry white wine

2 teaspoons fresh rosemary, chopped

salt and fresh cracked pepper to taste

2 to 3 knobs of unsalted butter

5 to 6 ounces of grated grana padano or parmesan cheese, plus more for serving

fresh grated nutmeg

Directions

Preheat oven to 375F. Toss pumpkin with 2 tablespoons olive oil and roast on a baking sheet until golden brown, about 30 to 35 minutes. Set aside.

In a medium skillet, heat remaining 2 teaspoons olive oil and saute mushrooms with 1 teaspoon each rosemary and marjoram until softened, 5 to 7 minutes over medium heat. Set aside.

In a large sauce pan or Dutch oven, heat 1/4 cup olive oil and saute onion and shallot over medium heat until softened, 8 to 10 minutes. Add rice and saute 5 minutes until glossy. Heat stock in a separate pot to keep warm. Add 1 cup of stock to rice and stir until well-absorbed. Add in roasted pumpkin. Continue to add 1/2 cup of stock at a time until absorbed. Add in mushrooms and white wine after all stock has been added and absorbed. Add remaining rosemary, salt, pepper, butter and half of the grana padano. Stir until well-blended and wine is fully absorbed. Stir in remaining grated cheese. Finish with a sprinkle of freshly grated nutmeg and serve with additional cheese.

TAGS: pasta, pumpkin, risotto

posted: 10.31.11

1 Comment(s)

Saturday, April 28, 2012

Scheint yummy! I’ m-Gefühl hungrig und can’ t-Anschlag, der sofort erwartet, einige jener Nahrungsmittel zu essen. girokonto kostenlose Dank für das Rezept.

—Girokonto Kostenlose

MARISSA LIPPERT, NYC

This blog: Musings about food, health, design, NYC and abroad. Me: Equal parts nutritionist, food lover, writer and force to be reckoned with in the kitchen. The recipe: gorgeously fresh food, smart balance and effortless style. Say hello: marissa ‘at’ nourish-nyc.com. Find me elsewhere: NOURISH, my nutrition counseling & food consulting firm. NOURISH KITCHEN + TABLE, a new culinary-jewelbox-cafe and takeaway food shop launching in the West Village this June. We’re your kitchen away from home serving up gorgeous, good-for-you food.