Roasted Pumpkin Risotto
Avg. rating 5 from 2 votes.Recipe Information
Ingredients
Directions
Core and peel pmumpkin. Cube and coat with olive oil, salt, and pepper. Roast in the oven at 425 for about 45 mins. Just like roasting a potato. You do not want it to be mush.
Take stock (you can either make it before hand or buy premade) and heat in pot and keep warm.
Chop onions and press garlic into a pan. Sautee until the onion is nice and clear. Add in rice and cook for 1-2 mins.
Over a med/low flame slowly add in about a cup of stock. Constantly stir. When stock is absorbed add more in and repeat. Keep adding (even if it take a bit more than 5 cups) stock until rice is cooked (not crunchy) and is creamy. Takes about 20-25 minutes.
Take off of flame. Add in salt and pepper to taste, the pumpkin cubes, and either the marg or shmultz (chicken fat). Stir it in and serve piping hot.
As Chef Gordon Ramsey says, it “should flow like lava on the plate”
Notes
Challenger’s statement:
My children love rice. Its a staple in our diets and one safe food everyone can have. I thought of this because it adds fat into their diets that they so need and can be served as a meal within itself. For my husband and I its a nice filling, warm dish on a cool fall day. It also goes great as a side with roasted chicken and if you want some steamed asparagus.
Substitutions
