[Music] Fall is my absolute favorite time of the year and Halloween is my favorite holiday. We’re going to make roasted pumpkin risoto. Always save the seeds. Now, I personally like to make my own pumpkin puree from scratch. I just roast it with some salt, pepper, and olive oil. It turns out really well, but if you’re a time crunch, use storebought. That’s okay. Using a strainer for purees has elevated my dishes from home cook to gourmet chef. Risoto is one of the easiest dishes you can make. However, you have to babysit it. So find a good book, TV show, or podcast. You’re going to be stirring this for about 30 minutes. I switched between liquids, adding chicken stock and then some pumpkin puree, and then back to chicken stock throughout the cooking process. Serve immediately and top it off with that crispy panetta and fried sage. I promise this is a bite. It’s so creamy, subtly pumpkin, and very savory.
3 Comments
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My only question is why you dont peel the pumpkin before roasting, keep that flavor!
Gorgeous ❤❤❤