Roasted Pumpkin Risotto
Ingredients:
1 medium pumpkin
1 tsp salt
1 tsp pepper
1 TBS of Olive oil
1 large onion (small diced)
1 clove of garlic Minced
1 cup white wine
6 cups good quality chicken or vegetable stock
1 ½ cups aborio rice
2 tbs whole butter
½ cup grated parmesan
1 tsp chopped fresh thyme
Salt and pepper to taste
Quarter and seed the pumpkin. Place on a baking pan and salt the inside flesh with the tsp of salt and pepper. Roast in a 350 degree oven for 40-45 minutes. After removing the pumpkin from the oven scoop the flesh from the skin and rough chop into bite-size pieces.
Bring the stock to a simmer in a saucepot. In a heavy sauté pan or other large flat, short-sided pan warm the olive oil and add the onion and the garlic. Stir until the onions are translucent. Add the rice and continue stirring until the rice is coated well in the oil. Add the wine and stir until the wine is almost all absorbed. Add the stock one ladle-full at a time, stirring well after each addition.
Stir until all stock is absorbed by the rice and the rice has taken on a creamy texture and released its starch. The rice should be tender to the bite but have a little resistance. Add the butter and parmesan and keep stirring in gently. Add the pieces of cooked pumpkin and stir till all is combined. Season the whole risotto with salt and pepper to taste and add the chopped thyme at the very end.
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