Pumpkin Risotto

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Pumpkin Risotto: A Creamy Autumn Delight

Pumpkin risotto is a comforting and flavorful dish that perfectly captures the essence of autumn. This creamy Italian rice dish is a delightful combination of sweet pumpkin puree, savory broth, and nutty Parmesan cheese, creating a symphony of flavors that will tantalize your taste buds.

The key to a truly exceptional pumpkin risotto lies in the quality of ingredients and the meticulous cooking process. Arborio rice, with its high starch content, is essential for achieving the signature creamy texture. Slowly adding warm broth, one ladle at a time, allows the rice to gradually release its starch and create a luscious, velvety sauce.

Pumpkin puree, the heart of this dish, should be smooth and naturally sweet. Roasting your own pumpkin before pureeing it will enhance its flavor and add a touch of caramelized sweetness. A generous grating of Parmesan cheese adds a salty, umami element that balances the sweetness of the pumpkin.

To elevate your pumpkin risotto, consider adding a touch of warmth with spices like nutmeg, cinnamon, or ginger. A drizzle of high-quality olive oil and a sprinkle of fresh herbs, such as sage or rosemary, will further enhance the aroma and visual appeal of the dish. For a more substantial meal, you can incorporate pan-seared scallops, crispy bacon, or roasted vegetables.

Pumpkin risotto is a versatile dish that can be enjoyed as a starter, a main course, or even a side dish. Its vibrant color and comforting flavors make it a perfect choice for autumnal gatherings, holiday celebrations, or simply a cozy night in. Embrace the flavors of fall and indulge in the creamy goodness of pumpkin risotto – a culinary experience that is sure to warm your heart and soul.

Ingredients

500 g pumpkin (I love butternut squash)1 cup water1&1/2 cups short grain rice2 tbsp olive oil (divided)1 large onion (finely diced)3 cloves garlic (minced)2 tsp cumin seeds (toasted)1/2 tsp sweet paprika, cayenne or red chilli flakes7 cups chicken or vegetable stock (kept warm)1 tsp salt (divided)1/2 cup parmesan (grated)parsley (chopped, for garnishing)

Steps

Blend cumin seeds into a fine powder & set aside.Chop pumpkin into small pieces but set aside 1 cup of finely diced pumpkin & keep all the seeds.Clean seeds, pat dry, transfer to a baking dish along with the finely diced pumpkin, add olive oil, 1/2 tsp cumin powder & 1/2 tsp salt, toss to coat everything well then bake in a 200 deg C oven for 20-30 mins until they turn golden brown.Add remaining pumpkin plus water into a saucepan, boil till tender then process into a puree & set aside.Heat a large pan on medium high & add olive oil.When hot, add onion, saute till translucent, add garlic & cook till fragrant.Add remaining cumin powder & paprika, fry for 2 mins.Add rice & pumpkin puree, stir, add 4 cups of warm broth, stir, cover & let it cook for 15 mins or till almost all the broth has been absorbed by the rice.Add 1&1/2 cups of broth, stir, cover & cook for another 10 mins or till almost all the broth has been absorbed by the rice.Add remaining broth & stir, cover & cook for the final 5 mins or till almost all the broth has been absorbed by the rice.Add parmesan & remaining salt, stir well, taste & adjust seasoning.To serve, ladle risotto into serving plates, top with roasted pumpkin & seeds, chopped parsley, red chilli flakes plus a splash of balsamic vinegar (optional)