Roasted Pumpkin Risotto with Fresh Sage and Parmesan - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Roasted Pumpkin Risotto with Fresh Sage and Parmesan



    A Colon Cancer Patient Gets the Right Care at the Right Time
    Getty Images
    SAN FRANCISCO - MAY 05: A bowl of jasmine rice sits on a counter in the kitchen at Osha Thai Restaurant May 5, 2008 in San Francisco, California. As rice prices continue to climb and some places are limiting the number of bags small businesses can purchase, many Bay Area restaurants are being forced to raise menu prices and stockpile bags. (Photo by Justin Sullivan/Getty Images)

    1 Sugar Pumpkin-smaller in size
    ¼ C. Olive Oil
    1 C. Onions-small diced
    1 Tbs. Fresh Sage-chopped fine
    2 C. Arborio Rice
    ¼ C. White Wine-optional
    5-6 C. Chicken or Vegetable Stock-seasoned with salt and pepper- heat to boil
    ¼ C. Parmesan Cheese-grated
    2 Tbs. Butter-optional
    Salt and Pepper to Taste

    Preheat oven to 350°f .To roast pumpkin, remove stem, split in half from top to bottom, scoop out seeds and any stringy bits (save the seeds for toasting) and place cut side down on a greased baking sheet. roast in oven for 45 minutes to an hour or until tender.When tender, flip over and let cool. Scoop out the pumpkin flesh, and mash with a heavy spoon or potato masher to a semi pureed consistency. Reserve 1½ cups of this purée for this recipe. Reserve the rest for any other favorite pumpkin recipes.

    Heat heavy bottom, wide pot over medium high heat. Add olive oil, onions, sage, and cook for 1 minute or until softened and sweet smelling. Add the rice and cook for another minute to coat the rice with the oil and to heat. Add the wine, stirring until rice absorbs. Reduce heat to medium and add the heated stock a half of a cup at a time while stirring with a wooden spoon. When rice has nearly absorbed liquid, add more. Continue for about 15-20 minutes until the rice is tender with just a hint of firmness at center. Finish rice by adding the 1½ C. of pumpkin puree, the cheese, butter, and season to taste with salt and black pepper. Serve immediately.