Pumpkin Risotto with Roasted Delicata Squash

The arrival of fall has been slow, but steady. It came almost unnoticed. Now the leaves are turning, and morning fog came back. Fall and pumpkin are synonymous for me.. Once the calendar turns to October, I start craving all things pumpkin, all the time! And why not? Pumpkins are such a versatile vegetable delicious whether in sweet or savory dishes. I am not really fan of pumpkin desserts, however I am all in for savory pumpkin recipes, like pastas or curries. Everyone is in my family are big risotto fans. This Creamy Pumpkin Risotto is perfect cozy creamy, flavorful fall dish that you all need in your life! Vibrant pumpkin, earthy sage paired with squash and a little white wine to combine to create a truly delicious dish. I love how crispy sage not only adds the robust aroma but also a mild texture to the creamy risotto.

Have you ever made risotto?

Risotto is not difficult to make, but it does require patience. You basically need to be standing over the stove and stirring the rice as it cooks… I would recommend grabbing a glass of wine and a book, then settling in. Risottos is one of those Italian recipes that looses texture if you make it ahead of time, hence it is recommended to make it as you need to get the best creamy perfect texture of the arborio rice.

Risotto seems like kind of fancy dish, but it is actually fairly easy to make with basic ingredients. What are you waiting for? treat your self to this indulgent and delicious Pumpkin Risotto!

Ingredients

1 delicata squash

1 shallot

2-3 garlic cloves, finely chopped

1/8 oz sage

1/8 oz thyme

1 vegetable bouillon cube

3 tsp unsalted butter

¾ cup Arborio rice

¼ tsp pumpkin pie spice

¼ cup white wine (optional) – use water if omitting wine

1 can pumpkin puree

2 oz shaved parmesan cheese

1-2 tbsp EVOO

Salt & pepper to taste

Method

Rinse all your produce. Finely mince shallot, garlic and set it aside. Pre heat oven to 450F. Halve delicata squash length wise, scoop out and discard seeds, then cut crosswise into ½ inch slices, discarding ends. Line baking sheet with parchment paper and toss sliced squash, sage, 1 tbsp of olive oil, salt and pepper. Arrange in single layer, spacing apart, and roast until squash is lightly browned and tender. This process takes around 12-14 minutes. While roasting, move on to next steps.

In a medium pot, combine bouillon cube and 3.5 cups of water. Bring to a boil over high heat, then remove pot from heat and set it aside keeping it covered. In another pot, add 1 tsp of butter over medium high heat. When butter is foamy, add finely minced shallot and garlic; sauté, stirring, until softening. Approximately 3-4 minutes. Add Arborio rice and stir frequently until toasted and translucent. This process takes around 2-3 minutes.

This toasting rice process adds delicious nutty flavor and prevents it from absorbing liquid too quickly. Add white wine and simmer until liquid is mostly absorbed, 1-2 minutes. Then add warm broth and ½ tsp of salt. Increase heat to high and bring to a boil, then reduce heat to medium high and stir in pumpkin pie spice and 1/3 cup canned pumpkin puree. Simmer, stirring occasionally, until liquid is mostly absorbed, and rice is tender, approximately 15-20 minutes.

Add thyme leaves, 2 tsp of butter and 1/8 tsp of salt and pepper as desired to combine. Divide pumpkin risotto between serving plates and top with roasted delicata squash and crispy sage. Garnish with thyme and remaining parmesan. Dig in while its hot!

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