Pumpkin risotto & cakes
I know, pumpkin again. But it’s October, so bear with me. It’s creamy, thick & perfect for an crisp October evening. Serve it as a side or let it shine on it’s own.
Oh, and I have a tasty and simple way to prepare the leftovers.
- 2 cups arborio rice
- 1 1/4 cup pumpkin puree
- 1/2 medium onion diced
- 6 cups broth (chicken or vegetable) (you can use 5 cups of broth and 1 cup of white wine)
- 2 tablespoons olive oil
- 2 1/2 tablespoons butter
- 2 cloves minced garlic
- 1/2 cup parmesan cheese
- 1 bunch of fresh sage
- 1/4-1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
In a large sauce pan, heat olive oil. Add in onion and garlic and saute over medium heat. Add in arborio rice and stir until coated with oil.
Slowly add in 1 cup of broth (or if you are using wine, use 1 cup of wine). Reduce the heat and let the rice simmer until all the liquid has evaporated. Stir often until most of the liquid is absorbed by the rice.
Slowly add in another cup of broth. Let simmer for about 5 more minutes. Once liquid is absorbed, add in another cup of broth. Repeat this twice more, until broth is gone. When you are adding in the last cup of broth, add in the pumpkin puree, salt, pepper, nutmeg, and cayenne pepper.
Stir in butter and parmesan cheese.
Optional: In a small pan, I sauteed sage in about a teaspoon of olive oil. I sauteed for about a minute until lightly crispy and set aside. Then I served on top of risotto.
Here’s an easy way to use up any risotto.
Pumpkin Risotto Cakes
- 1-2 cups of pumpkin risotto
- 1-2 tablespoons olive oil
Measure out 1/3 cup risotto and form cakes. Make about 1 inch thick.
In a large skillet, heat oil.
Heat cakes over medium heat for about 3 minutes on each side until crisp and warm.