Pumpkin Risotto

We make this recipe using pumpkin or butternut squash. Equally delicious! So use what you prefer. In this episode of Todd & Vittoria’s Cooking Adventures we used roasted butternut squash.

Ingredients

• 1/2lb/600g fresh Pumpkin or Butternut Squash, cubed (alternately you could even use a can of pumpkin puree)
• 1/2 tsp Cinnamon
• 1/2 tsp ground Nutmeg
• 1/2 tsp ground Cloves
• Olive Oil
• 2-3 cups/500-750ml Vegetable stock
• 3 TBSP Butter
• 1 cup Arborio rice
• 1 Onion, finely diced
• 1 clove Garlic, finely minced
• 1 cup White wine
• 1 tsp fresh Thyme
• 100mg Saffron
• 1/2 c grated Parmesan cheese
• 80-100g Pancetta or a couple of strips of bacon, or prosciutto
• Fresh Sage leaves

Preparation

1. Roast the pumpkin (or squash) cubes: In a baking sheet, drizzle with olive oil, salt, cinnamon, nutmeg and cloves. Toss to coat. Roast in 350F oven for 20-30 minutes, or until softened and lightly browned.
2. Put the roasted pumpkin a bowl. Add enough of the stock to cover, and puree with an immersion blender. (If using canned pumpkin puree, add the puree and spices directly to the stock.)
3. In a saucepan combine the puree and the rest of the vegetable stock. Bring to a simmer, keeping covered.
4. Meanwhile, in a large skillet, over medium heat, add 2 TBSP olive oil and butter. When butter has melted, add onion and garlic. Cook until the onion is translucent.
5. Add the rice, toast until sides of grains become translucent, and center is white.

6. Add thyme, saffron and white wine. Stir gently to combine.
7. When wine is heated, lower heat to medium-low and start adding stock. Add 1-2 ladles at a time. Give the rice a gentle stir, then allow to rest as the rice cooks and absorbs the stock.
8. Do not wait for all of the liquid to be absorbed before adding the next ladle of stock, or the risotto may become too starchy.
9. Please watch the cooking tutorial for all of the tips for a perfect risotto. Pumpkin Risotto Tutorial
10. Cook until rice is no longer al dente. You want the rice to be firm, but not stick-to-your-teeth.
11. Turn off the heat. Stir in 1/4-1/2cup grated cheese. Cover, and let rest.
12. Cook the pancetta, put on paper towel to drain. Set aside.
13. Toast the sage leaves in a TBSP of butter or olive oil. Turn once to crisp both sides. Remove from pan and drain on paper towel. When cool, you will be able to crumble the sage. Set aside.
14. To plate the risotto: Spoon the risotto onto the dish. Top with crumbled pancetta, sage and some grated cheese. Enjoy

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