It’s that time of year again!
Personally, I love using pumpkin in savory applications. Yes, of course I enjoy a slice of pumpkin bread as much as the next guy, but it actually makes a really nice flavor base for pasta sauces and risotto!
Plus, look at that gorgeous orange color. Does it get better than this?
I originally blogged about this pumpkin risotto 4 long years ago. It was definitely time for a face lift.
- 5 cups chicken or vegetable stock/broth
- 2 tbs olive oil
- 2 tbs butter
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tsp fresh thyme leaves
- 1 1/2 cups arborio rice
- 1 15 oz. can pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 – 1 cup parmesan cheese, shredded
- salt and pepper, to taste
In a medium pot, heat the broth/stock to a simmer.
In a large, heavy bottomed pot, add the olive oil and butter over medium heat. Once the butter is melted, add the onion, garlic, and thyme, stirring occasionally. Cook until the onions are soft and translucent.
Add the rice, stirring to coat each grain with the butter and oil. Stirring fairly constantly, wait until you smell a nutty aroma. That lets you know that the rice has been toasted a bit.
A couple of ladles at a time, add the warmed broth/stock to the rice. Stir constantly. Once the liquid has been absorbed, add another couple of ladles. More stirring. Repeat this until most or all of the liquid had been incorporated and absorbed, and the rice has a nice tender bite to it. I don’t usually end up making use of all 5 cups of broth, so if you don’t either, that’s fine. Rely on your eyes and occasional bites of the risotto to guide you.
Add the pumpkin puree, stirring to incorporate well. Add the spices and cheese. Stir stir stir. Add salt and pepper to taste.