Pumpkin season is in full swing, so I wanted to share with you this yummy pumpkin risotto recipe, perfect for Autumn. It will make you feel warm and cozy as the temperatures start to drop. This would also be a perfect side dish for Thanksgiving! I hope you enjoy it. Check out my video below for more details.
1.5 lbs of pumpkin
1 cup of Arborio rice
3/4 cup of light cream
1/2 of an Onion
1 hot pepper, “oh yeah baby”
4 gloves of garlic, smashed and roughly chopped
¼ freshly grated pecorino cheese
½ glass of white wine
1 stick of butter
Before you begin, you will need two pots to cook the pumpkin and the rice separately. In the pumpkin pot, start off by adding two layers of the onion, broken into smaller pieces with your hands, and the three cloves of garlic to a frying pan. Add an oh yeah baby if you like a little bit of spice. Add about ¼ cup of olive oil. In the rice pot, thinly chop up ¼ of the onion and 1 glove of garlic and add to the pot. Add about ¼ cup of olive oil. Begin cooking both pots over medium to high heat.
Once the onion starts to turn slightly golden, add the pumpkin to the pumpkin pot. Mix the ingredients together and then add the light cream to the pot. Add the rice to the rice pot and mix with the other ingredients until fully coated. Add ½ cup of white wine and mix together to keep the rice from burning. Once the wine is reduced, add two ladles of chicken stock to the rice. Let cook, making sure the rice does not dry out.
Continue to mix the pumpkin pot together as the pumpkin starts to get creamy. After about 20 minutes, add the pumpkin pot ingredients to a blender to blend it all together. Next, add the pumpkin puree into the rice pot to mix all together. Add a dash of nutmeg, to taste. Mix and let cook for about 7 minutes. Next, add the pecorino cheese and 2 ounces of butter and mix until fully incorporated. Once the cheese and butter is melted, remove the risotto from the pot and let sit for about 5- 10 minutes before serving. When serving, add chopped parsley on top for added flavor.