Now risotto isn’t a difficult recipe, it’s just really time consuming. I don’t suggest making this recipe if you don’t have help in the kitchen or if you still have a lot of dishes to prepare. You can’t multi-task while making risotto.
My biggest suggestion is to have all your ingredients diced, chopped and measured out. This way you can just grab and add. You’ll have less chance of burning your risotto this way and it’s a pretty easy thing to burn or overcook.
Keep a few small, clean spoons close by for tasting. Until you have made the recipe quite a few times you will need to taste often to make sure the rice is done. Even after a few times you will still need to taste this recipe a couple of times while making it.
While it is a more time consuming recipe, it’s super affordable. It’s a great way to get the nutrients from the pumpkin into your diet without eating a bunch of baked goods or sugary drinks. We all know there’s a holiday addiction with pumpkin recipes.
- 2 Tbsp olive oil
- 1 cup chopped leek
- 3 cups diced cooking pumpkin
- 1 Tbsp minced fresh ginger
- 1 Tbsp finely chopped fresh sage
- 1½ cup Arborio rice.
- ½ dry dry white wine
- 5 cups vegetable stock, heated and kept warm
- 2 Tbsp butter
- ½ cup Parmesan
- sea salt and black pepper to taste
- freshly chopped parsley and toasted pumpkin seeds for garnish
- In large skillet, heat olive oil over medium heat.
- Add leek, pumpkin, and ginger, and cook, stirring for 5 minutes.
- Add the sage and Arborio rice, stir and cook until the rice starts to become translucent.
- Add the wine and stir, cooking until the wine is fully absorbed.
- Now, start adding the warmed vegetable stock a ladle at a time, stirring and cooking each ladle full until absorbed, then adding another ladle and cooking until absorbed, adding another and continuing in this fashion until the rice gets creamy but still al dente; this will take about 20 minutes, more or less. Don't rush this process. You want the rice to absorb the stock slowly.
- Add the butter to the rice, stir, and heat through for 1 minute.
- Add the Parmesan cheese, stir, then remove from heat and let rest a couple minutes before serving.
- Salt and pepper to taste, stir, and garnish with parsley and pumpkin seeds.
- Serve warm or room temperature.
Photo credit: imallergic
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