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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?
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?
