Pumpkin Risotto

October 22, 2007

Pumpkin Risotto

Sara Jones, Tucson CSA

This is a hearty and creamy dish for a fall supper. Serve
with greens sautéed with garlic. If you like, add crumbled
bacon with the cheese!

1 ½ cups diced pumpkin or winter squash
1 cup Arborio rice
2 tablespoons oil or butter
1 large onion, minced
½ cup white wine
2 teaspoons dried sage
About 6 cups hot broth or water
¼ cup Parmesan
Salt and pepper to taste

In a medium stockpot, heat oil or butter over medium heat.

Add onion and sauté until wilted.

Add pumpkin and rice and stir well to coat.

Pour in wine and sage, and cook,
stirring, until mostly absorbed.

Begin adding broth, about 2 cups at a time, stirring very often. (You don’t really need to stand over the pot stirring, you can get other stuff done around the kitchen while you work, just make sure you are stirring frequently.)

Continue to add broth when previous addition is mostly absorbed. When the rice is creamy and al dente, add the cheese (and bacon if using) and season with salt and pepper.

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