This afternoon as I was leaving for the gym, I noticed that our puppy, Tofu, had rolled one of our tiny pumpkins down our front steps and across the lawn! This recipe is dedicated to him- he's a little sweet and a little salty, which makes for alot of fun and entertainment!
For this recipe, I used a small sugar pumpkin that you can find at any local grocery store. If you're in a pinch for time, a 16 oz can of pumpkin purée will also work- but I must say, fresh pumpkin is divine!
Ingredients:
- 1 small sugar pumpkin
- 1 medium grapefruit
- 2 t rosemary
- 6 T olive oil
- 1 medium onion
- 1 clove garlic
- 7 C vegetable or chicken broth
- 1 C apple cider
- 3 C arborio rice
- 2 T butter
- 2 T pumpkin butter
- 1/2 C parmesan cheese
- salt and pepper
To get started, cut the pumpkin in half and scoop out the seeds. I then cut off the outer rind using a small knife, carefully working from side to side. Another tip: make sure to line your baking sheet with tin foil- I'm so glad I did, it saved alot of scrubbing during clean up! After the rind is removed, chop the pumpkin into one inch cubes and sprinkle with olive oil, rosemary, salt, pepper, and juice from half a grapefruit. Place in the oven at 400 degrees for thirty to forty minutes until it's fully cooked.
In the meantime, bring seven cups of low-sodium vegetable or chicken broth to a simmer. In another pan, sautée one medium onion (diced) in 4 T olive oil with one clove of crushed garlic and the juice from the other grapefruit half. Once the onions are translucent, stir in 3 Cups of arborio rice until hot. Stir in 1 cup of apple cider until it is nearly completely absorbed.
This is where patience comes in! Add the simmering broth, one cup at a time, until it is fully absorbed. Repeat adding the broth and adjust the heat until the rice reaches a creamy, fluffy texture.
Once the pumpkin is fully cooked, place it in a blender or cuisinart until it reaches a smooth and creamy texture. I have to admit, I couldn't help but lick the bowl when I was done- the mixture of warm pumpkin with toasted olive oil and rosemary was like heaven!!!
Once the pumpkin is blended, mix it in with the risotto until fully combined. Take the pan off the heat and add 2 T butter, 2 T pumpkin butter, and 1/2 cup Parmesan Cheese and extra Rosemary to taste.
Voilà! This is best when it's served warm, so enjoy! p.s., for leftovers shape risotto into 2-inch patties, dust each with flour, and pan-fry in olive oil for crusty-outside, creamy-inside risotto cakes.
(modified from delish.com)
Since I mentioned our puppy Tofu as my inspiration for the pumpkin risotto, I thought I might introduce him to you! He is a pekingese and we've had him for almost six months now. We thought Tofu would be an appropriate name for him, especially since he is Chinese and we are a vegetarian family :) He is my little sous-chef when my husband works, and often is content to prop himself up on a kitchen chair or cool off on the tile. At any rate, he always keeps one eye open for any crumbs! I always set a small dish aside for him with a taste of our cooking project. Maybe it's just because he's a dog and he has a love for food like us, but all I know is he seems to thoroughly enjoy everything we make together.
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