anyone have a good recipe for pumpkin risotto?

Answer 1

Roast Pumpkin and Feta Risotto

"This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto."
Original recipe yield: 4 servings

INGREDIENTS
3 1/4 cups peeled, cubed pumpkin
1 tablespoon olive oil
4 cups vegetable broth
1/2 teaspoon chopped fresh garlic
1 onion, diced
1 cup baby spinach leaves
6 ounces feta cheese, cubed
1 teaspoon salt and pepper
2 cups Arborio rice
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

Answer 2

Pumpkin risotto with crispy sage

Ingredients
570ml/1 pint vegetable or chicken stock
1 small onion, chopped
12 fresh sage leaves, chopped fairly fine
2 tbsp olive oil
170g/6oz arborio (risotto) rice
250g/9oz pumpkin or butternut squash, diced small
50g/2oz butter
salt and black pepper

To finish:
12-16 fresh sage leaves
2 tbsp sunflower oil
piece fresh parmesan or pecorino, to serve

Method
1. Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan sweat the onion in the oil until soft but not browned. Add the chopped sage and cook for a couple more minutes.
2. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed.
3. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente. You may not need all the stock, but the texture should be loose and creamy.
4. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it takes a matter of seconds.
5. Stir the butter into the risotto, and season well with salt and pepper. Divide into four servings and throw a few crispy sage leaves over each portion. Bring the cheese and a grater to the table for your guests to serve themselves.



Pumpkin Risotto with Spinach and Garlic

INGREDIENTS
3 tablespoons unsalted butter
3 leeks, white parts only, sliced thin
3 tablespoon olive oil
1 small yellow onion, diced
2 cups Arborio or Carnaroli rice
7 to 8 cups vegetable stock, hot
1 cup pumpkin puree
2 tablespoons fresh lemon juice
8 garlic cloves, minced
1/2 cup grated Parmigiano-Reggiano or dry jack
2 large bunches (about 1 pound each) of fresh spinach
Salt and freshly-ground black pepper

1. Heat 2 tablespoons of the butter in a small heavy skillet over medium heat. When the butter begins to foam, add the leeks, lower the heat, and cook the leeks until they are tender and completely wilted, 6 to 8 minutes. Set the leeks aside.

2. Heat the remaining 1 tablespoon of the butter and 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onion and saute until it is soft and fragrant, about 8 minutes. Add the rice, and stir with a wooden spoon until each grain begins to turn milky white, about 2 minutes. Keeping the stock hot over low heat, add the stock, 1/2 cup at a time, stirring after each addition until nearly all the liquid is absorbed. Continue to add the stock and stir until the rice is tender but not mushy, a total of 18 to 20 minutes. Before the final addition of stock, stir in the reserved leeks, the pumpkin puree, and 1 tablespoon of the lemon juice.

3. Working quickly, heat the remaining 2 tablespoons of olive oil in a skillet or wok over medium heat, add the garlic, and saute for 2 minutes.

4. When the rice is cooked, stir in the cheese. Add the spinach to the sautéed garlic and cook, covered, for 2 to 3 minutes, until the spinach is just wilted. Taste the risotto and season to taste with salt and pepper.

5. Transfer the risotto to a serving platter or individual plates. Add the remaining 2 tablespoons of lemon juice to the spinach, toss the spinach to coat it with the olive oil, garlic, and lemon juice, and serve it alongside the risotto.

Serves 6 to 8.

Answer 3

I've done this one a few times, from the Jamie Oliver book. To save time typing it out here;'s a version from the new york times I found online. I missed out the bacon and served it up to vegetarian guests and it was fine. I have tried kabucha squash, butternut squash and good old plain pumpkins and it was great every time.


Recipe: Pumpkin, Sage, Chestnut and Bacon Risotto
adapted from Jamie Oliver
Time: 1 hour 50 minutes

1 small sweet cooking pumpkin or butternut squash, peeled, about 2 1/2 pounds
Olive oil
1 tablespoon coriander seeds
Sea salt and ground black pepper
12 slices bacon or pancetta
2 ounces shelled chestnuts (vacuum packed are fine)
15 fresh sage leaves
4 cups chicken stock or canned broth
3 shallots, peeled and finely chopped
5 small stalks celery, finely chopped
1 cup arborio rice
1/2 cup dry white wine or dry white vermouth
4 tablespoons butter
3/8 cup freshly grated Parmesan cheese, plus more for serving
About 1 cup mascarpone, optional.

1. Heat oven to 375 degrees. Halve pumpkin lengthwise, and remove seeds; rinse seeds, drain, and reserve. Cut pumpkin lengthwise into thick slices, and spread in a layer across a large baking sheet. (If using squash, cut into quarters.) Sprinkle pumpkin with olive oil, and set aside. Using a mortar and pestle, pound the coriander seeds until crushed. Sprinkle over pumpkin along with salt and pepper, and bake until soft, about 40 minutes.

2. Remove pumpkin from oven (leave oven on), and spread bacon over it. In a small bowl, combine reserved seeds, chestnuts, sage and salt and pepper to taste. Add tablespoon olive oil, and mix well. Sprinkle over pumpkin and bacon. Place back in oven until bacon is crisp, 10 to 15 minutes.

3. Remove pumpkin from oven. Scrape bacon, chestnuts, sage and pumpkin seeds onto a small plate; reserve. Finely chop about half the pumpkin. Chop other half so that it is slightly chunky; reserve.

4. Place chicken stock in a small pan over medium-low heat. Bring to a simmer, then reduce heat to very low to keep warm. Place a large saucepan over medium heat, and add tablespoon olive oil, shallots, celery and a pinch of salt. Stir, cover, and cook for 3 minutes. Increase heat to medium-high, and add rice. Stir constantly until rice is translucent, 2 to 3 minutes. Stir in wine until it is absorbed, 1 to 2 minutes.

5. Begin adding broth to rice, a ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding next; process will take about 20 minutes. When ready, rice will be soft with a slight bite. Season with salt and pepper to taste.

6. Remove rice from heat. Add chopped pumpkin, and stir vigorously until mixed; fold in pumpkin chunks. Mix in butter and Parmesan. Place a lid over the saucepan, and let sit for 2 minutes. To serve, place a portion on each of 6 serving plates. Top each portion with crumbled bacon, and sprinkle with mixture of chestnuts, sage and pumpkin seeds. Add a dash more cheese. Garnish each plate with a dollop of mascarpone if desired, and serve immediately.

Yield: 6 servings.

Answer 4

omg go o foodnetwork.com

Answer 5

GO TO RECIPES.COM

THEY HAVE EVERYTHING THERE