Tweak Your Food!

Chiara Ojeda

Pumpkin Risotto

Pumpkin RisottoFor the pumpkin, you need...

1 large or 2 small1; ripe and cubed

1 large or 2 small

1/4 tsp.

1/2 tsp.

1/4 tsp.

1/4 tsp.2 tsp.pinch

(white pepper)

Pumpkin Two Ways1.Pre-heat oven to 400.2. Roast 1 halved, cored pumpkin; puree. 3. Peel, cube, and toss the other in:

1/4 tsp. rosemary1/4 tsp. nutmeg1/4 tsp. cinnamon1/2 tsp. salt and 1 pinch white pepper 2 tsp. olive oil 1 finely cubed pear

Pumpkin puree

Roasted pumpkin

For the risotto, you need...

3 cups

3 tbsp.

1/2 cup, diced

1 1/2 cups

1/2 tsp+ 1 sprig

1/2 cup

1/4 tsp

1 1/2 cups

1 cup

1/2 cup

1/4 cup

Preparing the risotto3 cups stock (vegetable or chicken)

1 1/2 cups of pumpkin puree,

3 tbsp. butter 1 cup roasted pumpkin

1/2 cup of onion, diced

1/2 cup of parmesan cheese

1 1/2 cups arborio rice

1/4 cup of heavy cream

1/2 cup white wine salt and pepper

1/2 tsp. chopped rosemary

Pepitas (optional)

1/4 tsp. nutmeg 1 sprig rosemary

Ingredients

Preparation1. Heat the stock in a medium saucepan until it comes to a simmer.2. Melt the butter in a large skillet over medium heat. Once it has melted, add the

onions and cook until translucent.

3. Add the rice and cook for a few minutes, until the rice has browned a bit and the butter has had a chance to coat the rice.

4. Add the wine and cook until the rice absorbs the liquid. Reduce the heat to medium low.

5. Add 1/2 cup of warmed stock to the rice and stir, stir, stir, until the liquid has been absorbed. Repeat this process until all of the liquid has been absorbed, about 20 minutes.

6. Then, add the pumpkin puree, nutmeg, rosemary, and stir until creamy. Add the pumpkin cubes and cheese.

7. Finally, add the cream, stir unitl creamy. Serve with a garnish of rosemary or pepitas (roasted pumpkin seeds) and a bit more parmesan cheese.

Enjoy!

Risotto recipe by Straight from the Farm

Title: Space Comander (Flickr)Slide 1: julesreyes (Flickr)

Slide 5: elena’s kitchen (Flickr)

Slides 2 & 4: recompose (Flickr) Slide 6:Peeled pumpkin: Promise74 (Flickr)Pumpkin cubes: Li’l Wolf (Flickr)Seasoned pumpkin cubes: whitehousedinners.com

Roasted cubes: Chaffeur (chaffeured.blogspot.com)

Slide 3: Pear : ~K~Cinnamon: bitzi ☂ ion-bogdan dumitrescu

Nutmeg: seriouseats.comPumpkin s & p shakers: neatoshop.comPumpkin: elana’s pantry (Flickr)Olive oil: 96 dpi (Flickr)Rosemary: terawarner.com

Slide 6:Peeled pumpkin: Promise74 (Flickr)Pumpkin cubes: Li’l Wolf (Flickr)Seasoned pumpkin cubes: whitehousedinners.com

Roasted cubes: Chaffeur (chaffeured.blogspot.com)

Photo credits: Slides 1-6

Slides 7 & 9: shopcontemporary Slide 11: Jaclyn Sullivan

Slide 10:Broth: Whole Eats & Whole TreatsButter : Robert S. Donovan (Flickr)Onion: Muffet (Flickr)Rice: Emily Barney (Flickr)Wine: Trevor Dennis (Flickr)Nutmeg: seriouseats.comRosemary: terawarner.comPumpkin puree: jazzijavaPumpkin cubes: Chaffeur (chaffeured.blogspot.com)Parmesan cheese: geishaboy500 (Flickr)Heavy cream: lovetoknowcocktails.com

Photo credits: Slides 7-11