This really is Alex's post. He took ALL the pictures...but left it up to me to post it. :) He is so funny...look at the way he took the first picture...see our ceramic pumpkin with the Hershey's kiss in the mouth? The pumpkin was hungry. 
Pumpkin Risotto:
2 tablespoons olive oil
1 small onion, finely chopped
1 (3/4 to 1 pound) pumpkin, peeled and chopped into bite-sized pieces
2 fresh bay leaves
3 cups vegetable stock, plus 1 cup vegetable stock
1 1/2 cups arborio rice
3 tablespoons freshly grated Parmesan
1 tablespoon butter
Sea salt
Freshly ground black pepper
Pumpkin Puree:
In a large heavy-bottomed pot, heat olive oil and then add the onions. Gently fry until soft and translucent. Add the pumpkin, bay leaves and 1 cup of the vegetable stock. Bring to a simmer and cover. Steam over low heat for 15 to 20 minutes. Add a tablespoon of remaining stock to the pumpkin base and mash it down into a puree using the back of a wooden spoon or spatula.
2 tablespoons olive oil
1 small onion, finely chopped
1 (3/4 to 1 pound) pumpkin, peeled and chopped into bite-sized pieces
2 fresh bay leaves
3 cups vegetable stock, plus 1 cup vegetable stock
1 1/2 cups arborio rice
3 tablespoons freshly grated Parmesan
1 tablespoon butter
Sea salt
Freshly ground black pepper
Pumpkin Puree:In a large heavy-bottomed pot, heat olive oil and then add the onions. Gently fry until soft and translucent. Add the pumpkin, bay leaves and 1 cup of the vegetable stock. Bring to a simmer and cover. Steam over low heat for 15 to 20 minutes. Add a tablespoon of remaining stock to the pumpkin base and mash it down into a puree using the back of a wooden spoon or spatula.
Risotto:
In a large, heavy-bottomed pan, heat some olive oil and add the rice. Add the remaining stock and cook for 12 minutes with the lid on until the stock has been absorbed, the rice is al dente, and has a lovely creamy consistency. Add the pumpkin puree into the risotto pan and stir together.
In a large, heavy-bottomed pan, heat some olive oil and add the rice. Add the remaining stock and cook for 12 minutes with the lid on until the stock has been absorbed, the rice is al dente, and has a lovely creamy consistency. Add the pumpkin puree into the risotto pan and stir together.
Finally, add freshly grated Parmesan and butter to the pan and stir well. Season with sea salt and pepper.
Serve the risotto on individual plates and spoon the Amarone Wine Sauce over top. This recipe is a Tyler Florence recipe that includes a recipe for Amarone Sauce...from past experience, DON'T MAKE IT WITH THE AMARONE SAUCE. We made this same pumpkin risotto recipe last year with the amarone sauce and it wasn't too yummy. You can find the whole recipe at Food Network.
This is a GREAT recipe for Pumpkin Risotto. It is a little involved with cooking the pumpkin down, but it is worth the effort.
3 comments:
I hope he didn't hurt himself too bad! Love the pics and the yummy risotto!
WOW - I would like a serving please... Those pictures look amazing!!
I've always wanted to make pumpkin risotto. I almost substituted pumpkin for the butternut squash in my Barefoot Blogger challenge but at the last minute didn't. I'll have to try yours version. Love the pictures!!!
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