But pumpkin is still a squash… and when I buy non-pumpkin squash, it is always for a savory meal. So… why not pumpkin? I don’t have an answer. But I did have my first experience using pumpkin in a main dish this year when I made my pumpkin chili. And pumpkin is definitely just as delicious in a salty dish as it is in a sweet dessert.
So when I saw a recipe for pumpkin risotto in Women’s Health Magazine, I knew I had to try it. Because I love pumpkin. And I love risotto. And it’s been a long, long time since I’ve made myself a really good homemade risotto!
Adaptation of “Pumpkin and Shiitake Risotto with Crispy Sage”, Women’s Health Magazine, October 2011
- 4 cups vegetable broth
- 1 1/2 tsp dried sage leafs
- 1 tbsp olive oil
- 1 vidalia onion, finely chopped
- 1 cup arborio rice
- 1 cup sliced cremini mushrooms
- 1/2 cup dry white wine
- 3/4 cup pumpkin puree
- 3/4 cup finely grated parmesan
- Salt, pepper to taste
Directions: Pour the broth in a medium saucepan, add dried sage and heat over medium heat until warm. Keep on low heat.
Heat olive oil in a large saucepan or very large skillet over medium heat. Add the onion and cook until translucent. Add arborio rice and cook, stirring, for one more minute. Add mushrooms and wine and cook, stirring, until most of the liquid is evaporated. Add one laddle of broth and cook, stirring, until most of the liquid is evaporated. Continue to add a ladle of broth at a time, stirring, until liquid is evaporated after each addition.
Add pumpkin puree, parmesan and salt + pepper to taste and cook stirring, for 1-2 more minutes. Serve garnished with parmesan.
Now I need to find more delicious pumpkin entree recipes to make .