Weekly recipe!

Well, it may be a day late (it’s Tuesday, not Monday as our regularly scheduled program says we should have posted this one), but this Caramelized Pumpkin Risotto is well worth the wait!  The flavours in this dish scream fall and all combine ever so nicely, to create one of my favourite fall dishes.

Best when enjoyed with a tall glass of vino!


Caramelized Pumpkin Risotto:

  • 3 to 4 cloves roasted garlic
  • ¼ cup unsalted butter, at room temperature
  • 1 tsp. finely chopped fresh chervil
  • ½ tsp. finely chopped fresh marjoram
  • Pinch of ground cinnamon
  • Pinch of ginger
  • 1 tbsp. unsalted butter
  • ½ pound pumpkin (or squash), peeled, seeded and cut into ¼” cubes
  • 2 tsp. brown sugar
  • 4 to 5 cups vegetable or chicken stock
  • 1 tbsp. olive oil
  • 1 tbsp. unsalted butter
  • 1 medium onion, finely chopped
  • 1 cup Arborio rice
  • 3 tbsp. white wine or vermouth
  • 1 recipe Spiced Butter (see below)
  • 1 tsp. finely chopped fresh sage
  • 1 tsp. finely chopped fresh thyme
  • 2 tsp. finely chopped fresh parsley
  • ¼ cup grated Parmesan

To make spiced butter:

1)     Place roasted garlic in a bowl and crush with a spoon.  Add butter, herbs and spices, and mix well.  Set aside

To make the caramelized pumpkin:

2)     In a large sauté pan, melt butter.  Add pumpkin and season with salt and pepper.  Cook, stirring occasionally, until golden on all sides, about 4-5 minutes.  If necessary, cover for 2-3 minutes to cook through

3)     Add brown sugar and cook until pumpkin is nicely caramelized but not mushy, about 2 minutes.  Set aside

To make a basic risotto:

4)     Bring stock to a boil over high heat.  Reduce heat to low and keep warm

5)     Heat oil and butter together in a heavy-bottomed saucepan over medium heat.  Add onion and stir often until softened, about 3-4 minutes.  Reduce heat to medium-low and stir in rice.  Stir until rice is coated, about 1-2 minutes.  Add wine and continue cooking.  Stir until all wine is absorbed

6)     Add about 1 cup of the warmed stock to rice.  Stir until stock is almost completely absorbed.  Repeat four more times, stirring less frequently with each addition of liquid.  Begin to taste rice for doneness.  It should be cooked through yet firm.  This may take about 20-25 minutes.  Add more stock if necessary

Putting it all together:

7)     Remove pot from heat, stir in butter (spiced or plain), sage, thyme and parsley

8)     Gently fold in pumpkin (or other flavour variations), add cheese and transfer to warm bowls

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