Filed Under: north-american, Side, side-dish, simmer, Under 20 Mins, vegetable, Vegetables

Caramelized Pumpkin Risotto

Stir into this calming and delicious experience.

Loading ... Loading ...

April 8th, 2012

Photography by Rob Kinghorn Food Styling by Noah Witenoff Prop Styling by Jane Hardin

Print Page

No Comments  | 

Pin It
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Ingredients
  • 4-6 Cups vegetable or chicken stock
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 1 Cup arborio rice*
  • 3 tablespoons white wine or vermouth
  • 1 recipe Spiced Butter (above)
  • 1 teaspoon finely chopped fresh sage
  • 1 teaspoon finely chopped fresh thyme
  • 12 teaspoons finely chopped fresh parsley
  • 1/4 Cups grated Parmesan
    • Caramelized Pumpkin Risotto Garlic mixture
    Ingredients
  • 3-4 cloves roasted garlic
  • 1/4 Cups unsalted butter, at room temperature
  • 1 teaspoon finely chopped fresh chervil
  • 1/2 teaspoons finely chopped fresh marjoram
  • pinches ground cinnamon and ginger
    • Caramelized Pumpkin Risotto pumpkin mix
    Ingredients
  • 1 tablespoon unsalted butter
  • 1/2 pounds pumpkin (or squash), pelled, seeded and cut into 1/4-inch cubes
  • 2 teaspoons brown sugar
    • Directions
  • 1.

    Place roasted garlic in a bowl and crush with a spoon. Add butter, herbs and spices, and mix well. Set aside.

  • 2.

    Caramelized Pumpkin

  • 3.

    In a large sauté pan, melt butter. Add pumpkin and season with salt and pepper. Cook, stirring occasionally, until golden on all sides, about 4-5 minutes. If necessary, cover for 2-3 minutes to cook through.

  • 4.

    Add brown sugar and cook until pumpkin is nicely caramelized but not mushy, about 2 minutes. Set aside.

  • 5.

    Basic Risotto

  • 6.

    Bring stock to a boil over high heat. Reduce heat to low and keep warm.

  • 7.

    Heat oil and butter together in a heavy-bottomed saucepan over medium heat. Add onion and stir often until softened, about 3-4 minutes. Reduce heat to medium-low and stir in rice. Stir until rice is coated, about 1-2 minutes. Add wine and continue cooking. Stir until all wine is absorbed.

  • 8.

    Add about 1 cup of the warmed stock to rice. Stir until stock is almost completely absorbed. Repeat four more times, stirring less frequently with each addition of liquid. Begin to taste rice for doneness. It should be cooked through yet firm. This may take about 20-25 minutes. Add more stock if necessary.

  • 9.

    Putting It Together

  • 10.

    Remove pot from heat, stir in butter (spiced or plain), sage, thyme and parsley.

  • 11.

    Gently fold in pumpkin (or other flavour variations), add cheese and transfer to warm bowls.

    • Nutrients Per Serving
    Nutrients per serving: 327 calories, 19 g fat, 10 g protein, 29 g carbohydrates, 1 g fibre. Excellent source of vitamin A and folate. Good source of vitamin B12, niacin, phosphorus and iron.
    Caramelized Pumpkin Risotto
    More Like This
    1. Love It or Leave It: Jenny McCarthy in Victoria Beckham at the American Music Awards
    2. Love It or Leave It: Naomi Watts in Nina Ricci at the 37th Deauville American Film Festival
    3. Should You Hide Vegetables in Your Child’s Food?

    Leave a Comment

    CAPTCHA Image
    *