Pumpkin Risotto

I made a lot of pumpkin purée last fall, which took up residence in the freezer. In an effort to continue the meat detox from our KC trip and clear out some of the longer-term freezer occupants, finally got to try this recipe. As I already have neutral pumpkin purée (so I can go sweet or savory), I changed a few aspects of the original and the recipe below will reflect what I did.

This risotto has a texture that is completely extraordinary. As in many things involving pumpkin, it’s subtly sweet and velvety. While cooking, it becomes much saucier than I’m used to. I think that makes it extra important that you let it rest, covered and off the burner, after finishing.

2 T olive oil
2 large or 3 small shallots, finely chopped
3 cloves garlic, pressed
2 c/500 g arborio rice
1 c white wine
1/2 t coarsely ground black pepper
1/2 t dried thyme
5-6 c/1.25-1.5 l chicken or vegetable broth (must be at a simmer when added to rice)
1 c/250 g pumpkin purée
1 c/250 g grated parmesan cheese, divided
2 T butter

In a wide, deep lidded skillet, heat oil to medium. Sauté the shallots and garlic to just tender, then add rice to skillet, stirring frequently and coating well with oil.

Add white wine to skillet and, stirring constantly, cook until liquid is almost completely cooked off. Add pepper and thyme, lower heat to low, stir and start adding broth by the ladle. When one ladleful cooks off, add another, stirring all the time.

When about two thirds of the broth is added, stir in the pumpkin purée. The texture will change and the sauce will become quite thick and possibly splattery. Right before the last broth addition, turn the burner off and add the cheese and butter.

After stirring in the last bit of broth, put the lid on the skillet, take it off the hot burner and let it sit for 10 minutes before serving.