Project Description

We made this delicious dish last night with some honey-baked tempeh and it was DELICIOUS! Although making risotto takes a little more time and effort than typical grains, it’s worth it for the creamy texture. It’s important to note the difference between a carving pumpkin and one for good eating. Carving pumpkins are flat-bottomed, round, large, and uniform in shape. Dickinson pumpkins are an heirloom variety, and are the pumpkins used in Libby’s canned pumpkins. They are much sweeter, with their elongated shape and paler skins. There’s also the New England Pie Pumpkin, which is rounder in shape without a flattened bottom, and weighs between 4-6 lbs. If you can’t find a good eating pumpkin, butternut squash is actually part of the pumpkin family as well and can be used the same.

Pumpkin Risotto
Serves 4
This basic pumpkin risotto and sweet and creamy with just the right amount of saltiness to make it irresistible.
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Prep Time
40 min
Cook Time
35 min
Total Time
1 hr 15 min
Prep Time
40 min
Cook Time
35 min
Total Time
1 hr 15 min
Ingredients
  1. 1 Stick Earth Balance "Butter" Stick
  2. 1/4 cup Walnut Oil
  3. 2 Cups Arborio Rice
  4. 1 Medium Sweet Onion Chopped
  5. 2 Cloves Chopped Garlic
  6. 1 Cup Dry White Wine
  7. 6 cups (approx) vegetable stock
  8. 1 Pumpkin (1/2 cubed and sauteed, 1/2 roasted and pureed)
  9. 1/2 cup Grated Parmesan Cheese or cheese alternative
Instructions
  1. Roast 1/2 pumpkin at 400 degrees (open side facing down) on a greased cookie sheet for 30 minutes or until easily pierced with fork. Once cool enough to handle, scoop insides away from rind and puree in a blender or food processor.
  2. While pumpkin is roasting, add vegetable stock to large pot an heat until hot (not boiling)
  3. Cut second half of pumpkin away from it's rind, remove any extra seeds, and cut into 1-inch cubes. Sautee in 2 Tbsp of butter until soft enough to pierce with a fork. Set aside.
  4. In a large saucepan or deep-bottom frying pan, heat walnut oil over medium heat until hot. Add onions and garlic and sautee until onions begin to brown. Add rice and coat thoroughly with oil while stirring continuously. Lightly toast the rice (keep stirring).
  5. Add white wine and stir until rice absorbs it.
  6. Add 3 cups vegetable stock and stir frequently until the liquid is almost fully absorbed. When absorbed, add 1cup stock and repeat stirring until absorbed. Continue until all stock is used an rice has softened and absorbed most of the liquid. Rice should be chewy by soft.
  7. Add pumpkin puree and cubed pumpkin an reduce heat to low/simmer. Add remaining butter and Parmesan cheese prior to serving hot.
Potluck Happiness | Tips to simplify life & maximize health. http://potluckhappiness.com/
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