RCI-RC.002.0002.001
Pumpkin Risotto
American cuisine | Holiday | Rice
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (650g) pumpkin or winter squash)1½ poundswhole
- salt½ teaspoon
- grinds freshly cracked black pepper6 unit
- bunch fresh marjoram1 unitchopped (some reserved for garnish)
- garlic2 clovespeeled and thickly sliced
- extra-virgin olive oil5 tablespoonsdivided
- (120ml) chicken stock/broth1 quart
- unsalted butter at room temperature10 tablespoondivided
- red onion1 mediumfinely diced
- (360g) risotto rice (plump1½ cupsmedium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Vialone, Nano and Maratelli.)
- extra-dry white vermouth5 tablespoons
- (360g) Parmiggiano Reggiano1½ cupsfinely grated, plus extra to sprinkle at the table
Method
1
Preheat oven to 425° F (210c).
2
Remove seeds and fiber from inside the pumpkin and cut into chunks. Place skin side down on a baking pan brushed with a little olive oil. Season with salt and pepper, scatter the marjoram and garlic over the pieces, cover with foil and bake about 45 minutes, or until soft. Remove from oven and allow to cool. Cut the flesh from skin into small cubes and reserve the baking juices.
3
Heat the chicken stock and check for seasoning.
4
Melt 6 tablespoons butter and 2 tablespoons olive oil in a wide, heavy-bottomed sauté pan or pot. Add onion and gently sauté until soft. Add rice and stir until completely covered in oil. Now, add vermouth and stir until it is absorbed by the rice.
5
Turn heat to medium high and begin adding stock, ½ cup (120ml) at a time, and stir until stock is completely absorbed by the rice. Continue this process until all the stock is incorporated.
6
Stir in remaining butter in small pieces, pumpkin with its juices, and cheese. Serve immediately with a sprinkle of cheese and fresh marjoram to garnish.