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Photo by: Joseph De Leo
This risotto has almost equal amounts of vegetables and rice, and the vegetables are cooked in the stock along with the rice, so that all their flavor goes right into the dish.
Pumpkin by itself doesn’t have a lot of flavor, but rather than enhance it by adding spices, I combine carrot juice with the stock. This adds a sweeter taste, as well as some subtle color.
For the risotto:
In a medium saucepan, melt the butter over medium heat. Add the pumpkin, celery, onion, and carrot and sauté until softened but not colored, about 4 minutes. Add the rice and sauté 1 minute. Add the stock to the rice ¼ cup at a time, not adding more until the previous addition has been absorbed. Add the carrot juice the same way. When all the liquid has been absorbed, the risotto should be al dente; add more liquid if necessary and cook until the grains are tender, with slightly hard centers, and the sauce is creamy.
Stir in the Parmesan cheese and parsley and season with salt, pepper, and nutmeg. Serve immediately.
For the pumpkin, substitute an equal amount of butternut squash (it will have a slightly stronger flavor).
• Juice the carrots and refrigerate up to 1 day ahead of time.
• Dice the vegetables (or do ahead and refrigerate up to 2 days).
Nutrients per serving (% daily value)
Nutritional information is based on 1/8 teaspoon added salt per serving, but does not include Chicken Stock. For nutritional information on Chicken Stock, please follow the link above.