Pumpkin Risotto
Creamy pumpkin risotto with pronounced spices, butternut squash, and parmesan cheese
Servings
8
Servings
8
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Peel and cut butternut squash into even bite-size pieces. Sprinkle cinnamon and nutmeg on squash and toss with two tablespoons of extra virgin olive oil to evenly coat. Lay squash on even layer of sheet pan and roast for about 30 minutes, or until squash is tender.
  2. Heat two tablespoons each of butter and olive oil over a medium-low heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute. Add ras al hanout, and stir well for a minute or two.
  3. Add the rice and toast for about two minutes. Then add the salt, pepper, and cup of wine. Stir constantly until liquid has cooked in.
  4. Keep the vegetable broth in a saucepan with steam coming off the liquid, but not quite simmering. Add broth to rice mixture, about a cup at a time. Stir the rice regularly, and once the liquid has cooked in, add the next cup of broth. Continue until all of the broth has been added to the rice.
  5. While the last cup of broth is cooking into the rice, turn the heat down to low so that the rice keeps a free-flowing consistency that doesn’t get too dry.
  6. Add the can of pumpkin to the risotto and stir in thoroughly.
  7. Stir in the cup of cheese and remaining tablespoon of butter.
  8. Stir in the butternut squash pieces until combined, then serve immediately.
Recipe Notes

When I make this recipe, I use about a three-pound squash, seasoned with 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 2 tablespoons of olive oil. Although this recipe only calls for 1 1/2 to 2 cups of squash, the remaining squash can be used for a salad, another recipe, or just eaten on its own.