It’s pumpkin season around here and we’re looking for yummy recipes featuring this delicious squash. Enter the Italian rice dish, risotto. On this episode of Three Kitchens Podcast, Heather walks us through the whole process, from fresh garden pumpkin to delicious pumpkin risotto with bacon and parmesan cheese.
Begin by roasting your pumpkin, and then purée it and store it in the freezer. Now you’re ready for all your favourite pumpkin recipes. But never fear! You can make this pumpkin risotto with canned pumpkin as well (just be sure to buy plain pumpkin purée, not pumpkin pie filling).
The method for making risotto really comes down to taking your time. That’s it. It’s actually very simple. The tricky part is timing it with the rest of your meal, but we have suggestions for that too – see the Zhuzh it Up! section of the risotto recipe on our website (link below). Oh, and don’t forget the wine. It’s essential, in our opinion.
We hope you enjoy this episode and give this recipe a try. It’s so easy and so good!
Episode Links
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~ Pumpkin Risotto Recipe
~ Tawâw Cookbook by Shane Chartrand
~ Season 2 Episode 1 : Five Amazing Fall Recipes from Tawâw: Progressive Indigenous Cuisine
~Sweet Potato Gnocchi with Miso-Bacon Sauce Recipe
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Three Kitchens Podcast – a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
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