recipe

[phineasjones]

this is at jjatylor's request but i figured there may be a few other pumpkin fiends out there, so i might as well share...



ingredients:
2 cups vegetable broth
1 TBSP olive oil
1 medium onion, finely chopped
2 TBSP finely chopped fresh sage, or 1 tspn dried
1 1/2 cups grated fresh pumpkin meat
1 cup short grain arborio rice
1/4 cup dry white wine
salt and freshly ground black pepper
1 cup grated parmesan (vegans: i use half a cup soy parmesan [strong stuff] and 1/2 cup nutritional yeast)

- grate the pumpkin: cut a small sugar pumpkin into quarters. remove the stringy section and seeds. cut the skin away from the meat and grate the pumpkin meat over the large holes of a cheese grater.

- heat the broth in a saucepan over moderate heat.

- in a large, heavy bottomed saucepan, heat the oil over moderate heat. add the onion and saute about 5 minutes, or until golden brown.

- add the pumpkin and half of the sage. stir them together. raise the heat to medium high and add the rice. stir for 1 minute.

- add the white wine and let cook for another minute. add the hot broth, about 1/2 a cup at a time. don't add additional broth until the rice has absorbed the broth you've already added.

- stir the risotto constantly. when all the broth has been absorbed by the rice (it should take between 12 and 20 minutes) taste the rice. it should be creamy and have a slight bite but not feel overcooked.

- season with salt and pepper and the remaining sage. remove from heat and sprinkle in the cheese.

my favorite meal to make with this includes some crusty bread, a mesclun salad and the rest of that bottle of dry white wine. mmm... why don't i have a pumpkin?

Comments

[wax-jism.livejournal.com]

dude, this is very very good. I was saddled with this giant pumpkin, and have been hunting pumpkin recipes desperately. so now we made this. of course, it only used about 1/8 of our pumpkin. you wouldn't happen to have, say, a recipe for pumpkin pie or something? scandinavians don't make that, so our regular cookbooks are no help. hm. of course, I could google. la lala. but thanks for this one, at least!

[phineasjones.livejournal.com]

oh! yay! i'm so pleased that you made it and you liked it. ::bounces::

yes, i do have pumpkin pie recipes. but my recipes are vegan and usually pumpkin pie is not. do you care? it's a good recipe all the same and doesn't call for any fancy substitutions or anything.

in the mean time, i'd suggest baking the rest of your pumpkin (with a little water in the pan) and then pureeing it so it will be ready to use in pies or breads or whatever. (oh yeah, i also have good pumpkin bread/muffin recipes)

back to sirius/remus smut.

[wax-jism.livejournal.com]

I don't care if it's vegan or not. I mean, as long as it's possible to acquire the ingredients in a normal grocery store, I guess.

baking & pureeing, gotcha. pumkpin muffins! that sounds interesting.

thanks, yo.

Yum!

[jjtaylor.livejournal.com]

Oh, this looks brilliant! I have this super recipe for risotto cakes and a super sauce and I want to substitute this into it. Oh, hooray for fall, hooray for these wonderful seasonal ingredients!

Ooh, ooh, and pumpkin seeds! What other food has such lovely cook-able insides?

[slightlights.livejournal.com]

Looks delicious. Have added to memories. (Got here via jjtaylor.) Would canned pumpkin be horrible, do you think, and would a direct substitution be okay? Risotto tends to be pretty forgiving, but I wonder about the texture/wetness.

[phineasjones.livejournal.com]

canned pumpkin would certainly be different... because it's mashed and not shreaded, it would be a lot wetter. i would be reluctant to use it - since risotto is so texture-based. but... i don't know, experimentation is always good. i would put in a little less, i think, because of the wetness. that's just a guess though.