From pumpkin pie to pumpkin lattes, no flavor captures the spirit of the season quite like pumpkin. Instead of cooking traditional dishes this autumn, why not change things up and add a little spice to your life with a delicious pumpkin risotto recipe created by the renowned Quail Lodge & Golf Club in beautiful Carmel, California.
Pumpkin Risotto Recipe from Quail Lodge & Golf Club
Featured here is a pumpkin risotto recipe prepared by Quail Lodge’s Executive Chef, Kenneth MacDonald, while giving a live cooking demonstration at the Earthbound Farms’ Farm Stand in nearby Carmel Valley.
Combining decadent ingredients (like mascarpone cheese and white wine) with healthy, nutrient-dense organic vegetables (such as pumpkin, squash, onion, and garlic), this unique pumpkin risotto recipe is truly a spectacular feast for fall entertaining. Between prep time and cooking, expect to spend 1 hr 15 min creating this tasty dish that yields 4 servings.
Pumpkin Risotto Recipe Ingredients:
1/2 cup grape seed oil
1 cup finely chopped onion
1 tablespoon chopped garlic
2 cups arborio rice
1 cup dry white wine
6 cups pumpkin stock
1 pumpkin (or squash), one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and sauteéd in oil and butter until tender
1/2 cup grated Parmesan Cheese
1/2 cup Mascarpone Cheese
1/2 cup chopped parsley
4 tablespoons unsalted butter, cut into small pieces
Pumpkin Risotto Recipe Directions:
1. In a medium-sized heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and sauté, stirring continuously, just until softened for 3-4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
2. Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely (about 3 cups), and continue to cook, stirring often, until all the liquid is absorbed.
3. Pour in 1 cup more of the remaining stock and stick and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
4. Stir in the pumpkin puree and the diced pumpkin, and reduce the heat to very low (so that the risotto doesn’t simmer anymore). Stir in the Parmesan and butter to give the risotto a nice, creamy finish.
5. Spoon it immediately into heated shallow serving bowls.
In addition to serving guests this exquisite pumpkin risotto, you can also offer Dukkah Coated Baked Pumpkin slices, which is a tasty and highly nutritious treat. High in Vitamin A (which helps create radiant, beautiful skin), pumpkin is packed with vital nutrients that boost your health. In addition, this method of preparing pumpkin is not only easy, it’s oh-so-yummy to eat.
What types of pumpkin recipes are you most excited to prepare this season?
[Disclosure: Affiliate links.]