Risotto With Pumpkin, Ginger and Sage

Chef Peter Berley says, “I’m always looking for ways to cook pumpkin in the fall when Halloween is all around — it always feels festive and comforting. If pumpkin season has passed, try using sweet potatoes or winter squash.”

Ingredients

For the Risotto

• 2 tablespoons extra-virgin olive oil
• 1 cup finely chopped leek (white part only)
• 3 cups peeled pumpkin or winter squash, cut in 1/2-inch cubes (about 1 pound)
• 1 tablespoon peeled and minced fresh ginger
• 5 cups water or vegetable stock
• Sea salt
• Freshly ground black pepper
• 1 tablespoon finely chopped fresh sage
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• ½ cup finely grated rennet-free Parmesan cheese
• 3 teaspoons finely chopped parsley
• ½ cup toasted pumpkin seeds

For the Pumpkin Seed Topping

• ½ cup shelled pumpkin seeds
• ½ teaspoon extra-virgin olive oil
• Pinch of fine sea salt

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    768 calories; 35 grams fat; 10 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 84 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 27 grams protein; 33 milligrams cholesterol; 1101 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

Prepare the pumpkin seed topping

1. Preheat oven to 375 degrees. In a bowl, toss the seeds, oil and salt together. Spread the seeds on a cookie sheet and toast in oven for 15 minutes. Cool until crisp. Set aside.

To make the risotto

1. In large sauté pan, heat the olive oil over medium heat and, when warm, add the leeks, pumpkin or squash, and ginger and sauté for 5 minutes.
2. Meanwhile, heat the water or stock in a pot and season with salt and pepper if needed; keep warm over a low flame.
3. In the sauté pan, stir in the sage and rice. Once the rice starts to become translucent, add the white wine and stir. Cook until the wine is all absorbed; then add the stock ladle by ladle, being sure the liquid is absorbed before adding the next ladle, and stirring frequently. Continue until the rice is al dente, about 20 to 25 minutes.
4. Add the butter and cook, stirring with a wooden spoon, for 1 to 2 minutes, then stir in the cheese. Turn off the heat and let the risotto rest, uncovered, for 3 minutes before serving.
5. Add sea salt and freshly ground pepper to taste. Serve sprinkled with parsley and toasted pumpkin seeds.

1 hour