Pumpkin Risotto
Pumpkins are the quintessential seasonal ingredient that we wait all year long for.
6 cups low sodium chicken stock
4 cups peeled and seeded, diced pumpkin (kobacha or sugar pumpkin, or butternut squash)
2 tablespoons unsalted butter, plus 2 tablespoons to finish
1 large finely chopped shallot
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup freshly grated Parmesan
1/2 teaspoon salt & fresh cracked pepper to taste
2 tablespoons finely chopped fresh chives or scallion
In a medium saucepan, warm the stock over medium-high heat. Add the pumpkin to the simmering broth and cook until tender, about 5-10 minutes. Using a slotted spoon remove the butternut squash to a side dish. Keep the stock at a low simmer.
Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and sauté until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering stock and stir until almost completely absorbed. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 minutes total. Turn off the heat. Gently stir in the pumpkin, Parmesan, the remaining 2 tablespoons of butter, and salt & pepper. Transfer the risotto to a serving bowl and sprinkle with chives or scallions and a little sea salt.
Recipe by local mom and chef Kristen Schumacher - www.heirloomchef.blogspot.com - chefschu@gmail.com
