Roasted Pumpkin Risotto

Risotto with arugula and lemon, risotto with chicken, risotto with wild mushrooms and of course during the Autumn months, risotto with roasted winter squash.  The minute I see the beautiful harvest squash arrive, my risotto wheels start turning.

It’s a mellow squash that is slightly sweet and tastes in flavor and texture much like a true sweet potato.  Roasted, it makes a divine addition to any dish.  Especially risotto.  Either served as a main entrée or as a side, this beautiful, brightly colored risotto will grace any Autumn or holiday table.

Roasted Pumpkin Risotto

Serves 6-8

Ingredients

1 sugar pie pumpkin (roasting instructions below)

2 cups Arborio rice

½ – 2/3 cup finely diced sweet onion

1 tablespoon fresh chopped sage

2- 3 tablespoons butter

½ cup white wine

6 cups vegetable broth (I love the Rapunzel brand bouillon cubes, available at PCC Natural Markets and Whole Foods)

½ cup grated parmesan cheese

Salt and fresh cracked black pepper to taste

Fresh sage leaves

Directions

To roast the pumpkin:

Preheat the oven to 400F.  Slice the stem section off the squash first and then slice the squash in half (very carefully).  Scoop out the seeds.

Brush the cut sides of the squash with a little oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan.   Bake for about 20-30 minutes or until the squash is tender and skins are golden brown and toasty.

When the squash has cooled, remove the meat of the squash and place it in a food processor or blender, add just a sprinkle of salt and pepper and puree.  If you don’t have either a food processor or blender feel free to mash with a fork or potato masher until nicely pureed.

To prepare the risotto:

In a large saucepan bring the broth to a simmer.  Cover and keep warm over low heat.

Heat 2-3 tablespoons of butter in a heavy bottom, large pot over medium heat.  Add the chopped sweet onions and sauté until just tender, about 2-3 minutes.

Add the rice and fresh chopped sage and stir for about 1 minute until the rice is nicely coated in butter.  Add the white wine and stir until absorbed, about 1 minute.

Stir in 1 cup of the warm broth and simmer until it is absorbed, stirring frequently.  Cook until the rice is almost tender, adding broth 1/2 cup at a time and stirring often, allowing each addition to be absorbed before adding the next, about 25-30 minutes.

Stir in the roasted pumpkin puree and fresh grated parmesan. Season with salt and pepper to taste. Garnish with either chopped fresh sage or butter seared sage leaves.   Serve immediately.

To re-heat the risotto: Add ½ cup water to the cooled risotto and re-heat over medium low heat or in a microwave safe steam bowl.  This will bring the creamy texture back to the risotto.