Roasted Pumpkin Risotto
  • 2 cups roasted pumpkin*, cubed
  • 1½ cups arborio rice
  • 3-4 cups vegetable broth
  • 1 small white onion, minced
  • 2 cloves garlic, minced
  • 1-2 tablespoons olive oil
  • 2 tablespoons vermouth or white wine
  • Salt and fresh ground pepper, to taste
  1. Heat vegetable stock in a saucepan. Reduce heat to low and keep warm on the stove.
  2. Heat olive oil in a large saucepan over medium heat.
  3. Add onion and garlic and saute until softened.
  4. Add rice and stir well. Saute rice until slightly toasted, but not browned.
  5. Add vermouth. Stir well and let cook off.
  6. Reduce heat to medium-low.
  7. Add one ladleful of warm vegetable stock to the rice mixture. Stir well and allow liquid to absorb completely before adding another ladleful.
  8. Continue with this process - letting each ladleful of liquid completely absorb before adding the next - stirring often. The rice will begin to get creamy and thicken.
  9. After about 15 minutes, test the rice for doneness. You want the rice to be just before al dente. It should still be firm, but not really crunchy. If the rice is not yet cooked al dente you can continue adding liquid and cooking the rice. You may need to reduce the temperature slightly.
  10. Just before the rice is cooked add in the roasted pumpkin. Stir in gently to try to keep the texture of the pumpkin.
  11. Serve hot.
Recipe by These Things I Love at