I’m Glad fall is starting, because I love warm food, there’s nothing more delicious than a nice hot bowl of soup.
And I’m sure you noticed I love roasting everything, so you can imagine my kitchen how hot it gets.
Roasting is my new discovery, I found that everything taste amazing roasted, specially veggies, without say how easy it is, I put all my veggies in the “fabulous” Mario Batali lasagna tray, a drizzle of olive oil, some sea salt flakes, freshly grounded black pepper and some chili flakes for a kick.
And voila! Put everything inside a pre-heated 400 F oven and go have some fun, watch some you tube videos, do some yoga moves, or some not so fun but needed load of laundry. *Sigh*
35 to 40 minutes later I have delicious caramelized veggies to use anywhere. For this recipe I roasted 1 small pumpkin cut in 2 inches slices and the other one just cut in half, for presentation.
Pumpkin Risotto
- 6 cups of chicken or vegetable broth
- 3 tablespoon unsalted butter
- 1 onion finely chopped
- 2 ½ cups of Arborio rice
- 2/3 cup of white wine
- 2 Roasted pumpkin
- 1 cup of freshly grated Parmesan cheese
- Salt and pepper
Put the broth in a saucepan and keep at a gentle simmer. Melt the butter in a large heavy pan and add the onion. Cook gently for 10 minutes until golden. Add the rice and stir until well coated with the butter. That’s the secret of a good risotto, seal the grains before put the liquid. Pour the wine and boil until it has reduced and almost disappeared. Begin adding the broth, a large ladle at a time, stirring gently until the rice has almost absorbed each ladle. The risotto should be kept at a bare simmer throughout cooking, so don’t let the rice dry out. Add more broth as necessary.
Continue until the rice is tender and creamy, but the grains still firm. Taste and season well with salt and pepper now mix the roasted pumpkin and the Parmesan cheese. Turn the fire of, cover the pan and let it rest for a couple of minutes, and the cheese melt.
