Just when you thought you’d hit your “all things pumpkin” limit for the year, CatwithaK is here to prove you wrong.  She is taking pumpkin in a different direction here, a savory one, that is just as comforting and cozy as your favorite pumpkin bread. For more recipes from CatwithaK, be sure to visit her website.

Creamy Pumpkin Risotto

Serves 4-6

1 ½ cups arborio rice

cups pumpkin purée

2 shallots, minced

½ teaspoon grated nutmeg

2 sprigs fresh rosemary

5 to 6 cups vegetable stock

½ cup dry white wine

2 Tablespoons olive oil

1-2 teaspoons Kosher salt

¼  cup freshly grated Parmesan, for serving

½ cup pecans, toasted and chopped

 In a medium saucepan, bring the vegetable stock to a boil, reduce to a simmer and keep hot while you start the risotto.

 

In a large saute pan, heat the olive oil and add the onion with a pinch of salt.  Cook for 2-3 minutes, then add the rice. Cook over medium heat, stirring for another 3 minutes to allow each piece of rice to be coated.

 

Add the wine and stir for another minute. Add the sprigs of rosemary.

 

Stir in 1 cup of the stock and cook while stirring for 2-3 minutes until liquid has been absorbed.

 

1 cup at a time, add 3 more cups of the hot stock, waiting until the liquid is absorbed before adding each cup . Stir in the pumpkin purée and a big pinch of salt.

 

Continue the process with the remaining stock, 1 cup at a time, until the rice is tender, about 10 more minutes. The risotto should be loose.

 

Remove the rosemary sprigs and add salt if needed.

 

Top with the parmesan and pecans and serve. Enjoy!

 

 

 

 

 

 

 

 

 

 

Creamy Pumpkin Risotto

Serves 4-6

1 ½ cups arborio rice

cups pumpkin purée

2 shallots, minced

½ teaspoon grated nutmeg

2 sprigs fresh rosemary

5 to 6 cups vegetable stock

½ cup dry white wine

2 Tablespoons olive oil

1-2 teaspoons Kosher salt

¼  cup freshly grated Parmesan, for serving

½ cup pecans, toasted and chopped

 

 

In a medium saucepan, bring the vegetable stock to a boil, reduce to a simmer and keep hot while you start the risotto.

 

In a large saute pan, heat the olive oil and add the onion with a pinch of salt.  Cook for 2-3 minutes, then add the rice. Cook over medium heat, stirring for another 3 minutes to allow each piece of rice to be coated.

Add the wine and stir for another minute. Add the sprigs of rosemary.

Stir in 1 cup of the stock and cook while stirring for 2-3 minutes until liquid has been absorbed.

 

1 cup at a time, add 3 more cups of the hot stock, waiting until the liquid is absorbed before adding each cup . Stir in the pumpkin purée and a big pinch of salt.

Continue the process with the remaining stock, 1 cup at a time, until the rice is tender, about 10 more minutes. The risotto should be loose.

Remove the rosemary sprigs and add salt if needed.

Top with the parmesan and pecans and serve.

 

 

 

 

 

 

 

 

 

 

Creamy Pumpkin Risotto

Serves 4-6

 

1 ½ cups arborio rice

cups pumpkin purée

2 shallots, minced

½ teaspoon grated nutmeg

2 sprigs fresh rosemary

5 to 6 cups vegetable stock

½ cup dry white wine

2 Tablespoons olive oil

1-2 teaspoons Kosher salt

¼  cup freshly grated Parmesan, for serving

½ cup pecans, toasted and chopped

 In a medium saucepan, bring the vegetable stock to a boil, reduce to a simmer and keep hot while you start the risotto.

 In a large saute pan, heat the olive oil and add the onion with a pinch of salt.  Cook for 2-3 minutes, then add the rice. Cook over medium heat, stirring for another 3 minutes to allow each piece of rice to be coated.

Add the wine and stir for another minute. Add the sprigs of rosemary.

Stir in 1 cup of the stock and cook while stirring for 2-3 minutes until liquid has been absorbed.

1 cup at a time, add 3 more cups of the hot stock, waiting until the liquid is absorbed before adding each cup . Stir in the pumpkin purée and a big pinch of salt.

Continue the process with the remaining stock, 1 cup at a time, until the rice is tender, about 10 more minutes. The risotto should be loose.

Remove the rosemary sprigs and add salt if needed.

Top with the parmesan and pecans and serve.

 

 

 

 

 

 

 

 

 

 

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