We begin our non-traditional countdown to Thanksgiving with a recipe that answers the question: “What am I supposed to do with all this leftover pumpkin?”
This dish makes a great addition to the Turkey Day table, when an array of wines – both white and red – are available for sampling. This recipe makes 8 servings.
PUMPKIN RISOTTO
Ingredients
* 5 cups (1 medium cooking) pumpkin, diced, peeled and seeded
* 4 tablespoons plus 1/4 teaspoon extra virgin olive oil
* 4 large shallots, thinly sliced
* 2 cups Arborio rice
* 3/4 cup dry white wine
* 3 cups chicken broth, heated to a simmer
* 6 oz. Parmigiano-Reggiano cheese, divided
* 1 1/2 tablespoons chopped walnuts
* 1 tablespoon brown sugar
* 1/4 cup whipping cream
* 2 tablespoons unsalted butter
* Freshly ground black pepper
* 4 tablespoons finely chopped flat-leaf parsley
Preparation
1. In medium saucepan, cover pumpkin with cold water by 1 inch, and bring to a simmer. Add a generous pinch of salt, and cook until pumpkin is tender (about 4 minutes). Drain, transfer to blender, add 4 to 5 tablespoons water, and puree until smooth.
2. Heat 4 tablespoons of oil in a heavy large saucepan over medium-low heat. Add shallots and cook, stirring occasionally, until shallots have softened (about 7 minutes). Add rice and cook, stirring constantly, until translucent (about 5 minutes).
3. Add wine and cook until it is mostly absorbed. Repeat once, then add pureed pumpkin and stir to combine.
4. Add remaining broth in 1/2-cupfuls, stirring until each addition is mostly absorbed before adding the next. Continue cooking until rice is tender, but still slightly firm to the bite. (Note: You may not use all of the broth.)
5. Grate 2 oz. of cheese.
6. Heat saucepan with 1/4 teaspoon extra virgin olive oil. Add walnuts and saute over low heat until lightly brown. Transfer to bowl, sprinkle lightly with brown sugar and toss. Let cool.
7. Stir cream, utter and grated cheese into rice-pumpkin mixture, and season with pepper to taste. Transfer to a serving bowl. Shave on remaining cheese. Top with walnuts, and sprinkle with parsley.
