Pumpkin Risotto

Recipe by: Debra Ponzek | from French Food, American Accent

Cookstr

Course: Main Course, Side Dish

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Moderate

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.

Yield: Makes 6 servings

INGREDIENTS

For the risotto:

4 tablespoons unsalted butter (no substitutes)
2 cups diced pumpkin (sugar pumpkins are best)
¾ cup celery, cut into small dice
½ cup onion, cut into small dice
½ cup carrot, cut into small dice
1¼ cups Arborio rice
2¼ cups Chicken Stock or low-salt canned chicken broth, plus ½ cup extra, if needed, heated to a simmer
2¼ cups fresh carrot juice, plus ½ cup extra, if needed, warmed

To serve:

4 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
Kosher salt and freshly ground black pepper
¼ teaspoon grated nutmeg

Serve with:

Seared and Roasted Chicken or Duck Breasts
Pan-Roasted Squab
Pan-roasted veal chops

Directions

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.

To serve:

Stir in the Parmesan cheese and parsley and season with salt, pepper, and nutmeg. Serve immediately.

Variation:

For the pumpkin, substitute an equal amount of butternut squash (it will have a slightly stronger flavor).

Notes

Make-ahead notes:

• Juice the carrots and refrigerate up to 1 day ahead of time.

• Dice the vegetables (or do ahead and refrigerate up to 2 days).

NUTRITIONAL INFORMATION

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.

Calories 290kcal (14%)

Calcium 84mg (8%)

Vitamin C 15mg (24%)

Vitamin A 1158mcg RAE (39%)

Potassium 522mg

Magnesium 33mg

Protein 6g

Sugar 5g

Fiber 3g

Total Carbohydrate 47g

Cholesterol 23mg (8%)

Sodium 388mg (16%)