Risotto: Baby Pumpkin Risotto
Source of Recipe
LyndaMc994 WFD 1999
List of Ingredients
4 small pie pumpkins baked
1/2 diced onion
8 ounces Arborio rice
2 1/2 ounces pumpkin grated
4 cups chicken broth
3 tbsp butter
2 tbsp Parmesan cheese
1 slice apple smoked bacon
1 sprig fresh thyme
1 sprig fresh sage
Salt to tasteRecipe
1. Sweat onions, sage & thyme in 1 TBSP butter. Add pumpkin & stir to keep from sticking, make sure the mixture cooks evenly. After 1 minute add rice. Continue to stir while adding boiling broth 1/2 cup at a time. Then with heat turned to high, continue adding stock as it is absorbed by the rice. Season carefully as you proceed. After 5-7 minutes while rice is still fairly raw in the center, you can remove & let cool to finish at a later time, or you can continue.
2. Keep adding broth as it is absorbed by the rice & continue stirring. Add bacon. Rice will begin to appear sort of "creamy". You want the rice "al dente" so it is very important not to overcook it. When rice still has a bit of a bite to it, add the rest of the butter & Parmesan cheese. When these have dissolved, spoon the risotto inside each of the pumpkins that you have pre-baked.
3. HOW TO BAKE PUMPKINS: Cut top off. Spoon seeds out. Season inside with salt & pepper, add a tablespoon of butter in each. Place in a baking dish, covered with foil. Bake at 350° for about 1 hour. Serves 4
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