Pumpkin Asiago Risotto
This take on classic risotto includes pureed pumpkin, which gives the dish a silky texture and an added hint of subtle sweetness.
Ingredients
5 to 6 cups chicken stock, divided
3 Tbsp. olive oil 1/2 to 1 cup finely chopped leeks (white and pale green sections only)
1/2 tsp. nutmeg
1 1/2 cups arborio rice
2/3 cup dry white wine
2 to 3 cups cooked, pureed pie pumpkin
3/4 to 1 cup grated Asiago cheese, divided
1 to 2 Tbsp. softened butter (optional)
Salt and pepper
Directions
Bring stock to a simmer in a saucepan; keep it hot. Heat oil in a large, heavy saucepan over medium flame. Add leeks and nutmeg; cook over medium- low heat until leeks are softened, 5 to 8 minutes. Raise heat to medium-high and stir in rice. Stir rice 1 to 2 minutes to coat it all with oil, then add wine. Stir constantly until nearly all the wine has evaporated, about 2 minutes.
Add about two ladlefuls of hot stock (enough to barely cover the rice); stir constantly or very frequently until much of the liquid is absorbed by the rice. Continue to add stock a ladleful or two at a time, stirring almost constantly or very frequently until each addition is partially absorbed before adding the next. Risotto is done when rice is barely tender and mixture is creamy and thick; this should take 25 to 35 minutes. (Adjust heat if rice is absorbing liquid too quickly.)
Stir in pureed squash during last 10 minutes of cooking, to heat it thoroughly.
When rice is done, fold in about half of the grated cheese and, to gild the lily, stir in the butter, if you like. Season with salt and pepper to taste. Serve immediately, with more cheese sprinkled atop each serving.
Suggestions
You can substitute any type of cooked, pureed winter squash for the pumpkin in this recipe, and if nutmeg isn’t your thing, try chopped fresh rosemary or thin ribbons of fresh sage instead. Ingredients
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