Pumpkin Risotto

This is a wonderful way to cook some of your pumpkin, and risotto is really a lot easier to make than you might think. You can use your sugar pie pumpkin, you’ll probably only use 1/4 of it, or any other winter squash we have packed into your box. From Risotto by Ursula Ferrigno

  • 4 C vegetable or chicken stock, preferably homemade
  • 1/4 C unsalted butter
  • 1 T olive oil
  • 8 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 1 1/2 C risotto rice, such as arborio, canaroli or vialone nano
  • 1/2 C white wine
  • 2 C diced pumpkin or butternut squash
  • A handful of fresh flat-leaf parsley, coarsely copped
  • 1 1/2 C Parmesan cheese, freshly grated
  • Sea salt and freshly ground black pepper

Put the stock in a small saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.

Heat the butter and oil in a deep skillet or heavy-bottomed saucepan over a medium heat. Add the shallots and cook for 1-2 minutes, until softened but not browned. Add the garlic and cook for an additional minute. Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 minute. Pour in the wine and stir until completely absorbed.

Add 1 ladle of hot stock, the pumpkin or butternut and parsley. Simmer, stirring until the liquid has been absorbed. Continue to add the stock at intervals and cook as before until the liquid has been absorbed, the pumpkin is cooked and the rice is tender but firm (al dente), about 18-20 minutes.

Add the last ladle of stock, parmesan, salt and pepper. Mix well. Remove from the heat, cover, and let rest for 2 minutes. Spoon into warmed bowls and serve immediately.