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Karista Bennett

Karista Bennett

Chef & Food Writer

Roasted Pumpkin Risotto

October 16, 2012 by Karista 33 Comments

roasted pumpkin risotto
www.karistaskitchen.com

I probably have 20 different methods of preparing risotto.  Mostly because that’s the one dish my youngest gal always requests.

Suzie Q will request risotto for her birthday dinner, when she’s sick, when she scores a perfect 100 on an exam, when she’s having a really rotten day, or any other evening she might need a little comfort.  For my youngest gal, risotto is celebration and comfort food.

pumpkin risotto
Roasted Pumpkin Risotto

For me, risotto is luxurious.  Especially when I’m not the person who’s done all the stirring.  🙂

I adore the silky, creamy rice simply prepared with shallots, white wine, vegetable broth, parmesan and a dash of truffle oil.  Suzie Q loves it laced with ribbons of  ham, a Risotto alla Milanese.

roasted pumpkin risotto
Roasted Pumpkin Risotto

Risotto with arugula and lemon, risotto with chicken, risotto with wild mushrooms and of course during the Autumn months, risotto with roasted winter squash.  The minute I see the beautiful harvest squash arrive, my risotto wheels start turning.

Today, I let the roasted sugar pie pumpkin do all the driving.

It’s a mellow squash that is slightly sweet and tastes in flavor and texture much like a true sweet potato.  Roasted, it makes a divine addition to any dish.  Especially risotto.  Either served as a main entrée or as a side, this beautiful, brightly colored risotto will grace any Autumn or holiday table.

Delicious Wishes and Loads of Love!

Karista

Roasted Pumpkin Risotto

Just in case you’re in need of sugar pie pumpkin recipes, I’ve got just the blog for you.  My friend Smidge, from Just a Smidgen, posted several most delicious sugar pie pumpkin recipes recently, and as well, gives a lovely photographic tutorial on roasting these divine little squash.  Be sure to click on over and check out the post.   Just a Smidgen

Serves 6-8

Ingredients

1 sugar pie pumpkin (roasting instructions below)

2 cups Arborio rice

½ – 2/3 cup finely diced sweet onion

1 tablespoon fresh chopped sage

2- 3 tablespoons butter

½ cup white wine

6 cups vegetable broth (I love the Rapunzel brand bouillon cubes, available at PCC Natural Markets and Whole Foods)

½ cup grated parmesan cheese

Salt and fresh cracked black pepper to taste

Fresh sage leaves

Directions

To roast the pumpkin:

Preheat the oven to 400F.  Slice the stem section off the squash first and then slice the squash in half (very carefully).  Scoop out the seeds.

Brush the cut sides of the squash with a little oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan.   Bake for about 20-30 minutes or until the squash is tender and skins are golden brown and toasty.

When the squash has cooled, remove the meat of the squash and place it in a food processor or blender, add just a sprinkle of salt and pepper and puree.  If you don’t have either a food processor or blender feel free to mash with a fork or potato masher until nicely pureed.

To prepare the risotto:

In a large saucepan bring the broth to a simmer.  Cover and keep warm over low heat.

Heat 2-3 tablespoons of butter in a heavy bottom, large pot over medium heat.  Add the chopped sweet onions and sauté until just tender, about 2-3 minutes.

Add the rice and fresh chopped sage and stir for about 1 minute until the rice is nicely coated in butter.  Add the white wine and stir until absorbed, about 1 minute.

Stir in 1 cup of the warm broth and simmer until it is absorbed, stirring frequently.  Cook until the rice is almost tender, adding broth 1/2 cup at a time and stirring often, allowing each addition to be absorbed before adding the next, about 25-30 minutes.

Stir in the roasted pumpkin puree and fresh grated parmesan. Season with salt and pepper to taste. Garnish with either chopped fresh sage or butter seared sage leaves.   Serve immediately.

To re-heat the risotto: Add ½ cup water to the cooled risotto and re-heat over medium low heat or in a microwave safe steam bowl.  This will bring the creamy texture back to the risotto.

** A fun and delish twist to this risotto is to omit the sage and add a teaspoon of finely minced ginger to the pumpkin puree along with a pinch of curry powder.  Yum!

Related articles
  • 25 Winning Ways to Enjoy Winter Squash (wisebread.com)
  • Making the Best Risotto: Do You Really Need to Warm the Broth? (thekitchn.com)
  • Barley Risotto with Squash & Gruyere from Eats Well with Others (blogher.com)
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Filed Under: Karista's Kitchen, Kid Friendly, Main Dish, Sassy Side dishes, vegetarian Tagged With: arborio, blog, cooking, dinner, family, foodpress, Kid Friendly, life, pumpkin, recipes, rice, risotto, vegetarian, winter squash

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Comments

  1. Barbara Bamber | justasmidgen says

    October 16, 2012 at 9:15 am

    Thanks so much, Karista! I love the idea of making a risotto and I still have some pumpkin left. This looks like a lovely recipe.. I’m definitely making it. Cloudy and overcast and I think I’m getting a sore throat (Noooo…). xx Smidge

    Reply
    • Karista says

      October 16, 2012 at 9:18 am

      Awww… so sorry Smidge! I think you probably need some chicken soup. I have some in the frig now… if I were closer I’d bring some by. Feel better!!

      Reply
  2. cecilia says

    October 16, 2012 at 10:30 am

    wow this looks great, what a super colour the pumpkin adds.. i should make this.. c

    Reply
    • Karista says

      October 18, 2012 at 12:14 am

      Thanks Celi! The pumpkin makes the risotto even creamier. Autumn in a bowl. 🙂

      Reply
  3. Shut Up & Cook says

    October 16, 2012 at 11:36 am

    I’m with Susie Q…there’s seldom a day that risotto isn’t just the ticket, and with an endless number of ways to prepare it, it’s an easy one to never get sick of!

    Reply
    • Karista says

      October 18, 2012 at 12:14 am

      That’s exactly how my youngest gal sees it! LOL! See you Tuesday?

      Reply
      • Shut Up & Cook says

        October 18, 2012 at 9:00 am

        Yes! Wait…it’s Monday, right??

        Reply
        • Karista says

          October 18, 2012 at 9:04 am

          I’m a crazy woman these days! sheesh! Yes, I meant Monday LOL!

          Reply
  4. yummychunklet says

    October 16, 2012 at 12:46 pm

    What a delicious looking risotto!

    Reply
    • Karista says

      October 18, 2012 at 12:15 am

      Thank you! It was definitely delish. All leftovers are gone.

      Reply
  5. emmycooks says

    October 16, 2012 at 1:31 pm

    This looks divine. Winter squash is a house favorite, so I can’t wait to try this! I’ve made pumpkin risottos before but always with pumpkin chunks instead of purée–this looks so creamy! Genius. 🙂

    Reply
    • Karista says

      October 18, 2012 at 12:16 am

      Emmy, I think I puree everything! LOL! I love a creamy risotto so to keep the texture consistent I always puree the squash. Will you be at Foodportunity?

      Reply
  6. albertocook says

    October 16, 2012 at 1:49 pm

    Delicious.
    I love risotto, I post a recipe risotto with zucchini in my blog.
    I think yor risotto is perfect

    Reply
    • Karista says

      October 18, 2012 at 12:17 am

      Thank you Alberto for such a kind compliment! I will check out your zucchini risotto.

      Reply
  7. saffronandhoney says

    October 16, 2012 at 2:19 pm

    Look at that color! That looks amazing.

    Reply
    • Karista says

      October 18, 2012 at 12:17 am

      It was some kind of bright orange. LOL!!

      Reply
  8. gardenfreshtomatoes says

    October 16, 2012 at 5:57 pm

    Mmmmm….I roasted some chunks of sugar pumkin with oil, salt, pepper and cinnamon to go with dinner tonight. The Granddaughter not only ate every bite, she insisted I send her Auntie a text about it, so she could make it for Cousin Niko…Wonder if there’s enough left over to make a bit of risotto….

    Reply
    • Karista says

      October 18, 2012 at 12:18 am

      Yum! Your roasted pumpkin sounds divine. Sounds like your Granddaughter loves her Grandmother’s cooking. 🙂

      Reply
  9. Bam's Kitchen says

    October 16, 2012 at 6:45 pm

    How delicious to celebrate this harvest season with pumpkin and truffles are just now in harvest in Italy. Creamy and rich. Yum!

    Reply
    • Karista says

      October 18, 2012 at 12:20 am

      I adore truffles. It took me a long time to like them. When I was in culinary school I had to practice a filet with fois gras and truffles. I couldn’t eat it. 12 years later I could eat every bite. LOL!

      Reply
      • Bam's Kitchen says

        October 18, 2012 at 1:52 am

        Truffles can have a real strong flavor. I have also noted this about truffle oil. Just a drop will do you. I think as we explore different flavors and countries our tastes/preferences change a little. Who would have thought when we were 6 years old that we would actually like the taste of coffee? Now we can’t survive without it. Have a great day. BAM

        Reply
  10. thecompletecookbook says

    October 16, 2012 at 8:48 pm

    This falls into comfort and luxurious if you ask me, brilliant recipe Karista.
    🙂 Mandy

    Reply
    • Karista says

      October 18, 2012 at 12:21 am

      Thanks Mandy! I always feel like the Queen of England when I dine on risotto. Especially if it’s laced with the truffle oil. 🙂

      Reply
  11. Jess says

    October 16, 2012 at 9:59 pm

    I love the idea that risotto is both a celebration and a comfort food – what a beautiful description of a time-consuming dish that definitely rewards you for all that stirring!

    Reply
    • Karista says

      October 18, 2012 at 12:23 am

      My youngest will think of any excuse for risotto. 🙂 It is a lovely dish and sometimes so worth the effort. Sometimes I cheat though… I use my pressure cooker. I’m almost ashamed to admit that. But those are the evenings I can’t bear to stand and stir. LOL!

      Reply
  12. girlinafoodfrenzy says

    October 18, 2012 at 4:08 pm

    Incredible, that’s exactly what I think of when I see this (Risotto Milanese!) love the hue of that buttery pumpkin too!

    Reply
    • Karista says

      October 18, 2012 at 7:21 pm

      Thanks Alli! I love the creamy texture of this risotto. And although my youngest gal liked it, she’s purely a risotto milanese gal. 🙂

      Reply
  13. David Crichton says

    October 21, 2012 at 7:54 am

    How come pumpkin creates so many amazing recipes? I think it is becoming my favourite vegetable. This risotto looks like perfection.

    Reply
    • Karista says

      October 21, 2012 at 10:52 am

      Thank you David. I adore pumpkin, a most versatile squash. My new squash of choice this week is kabocha. Loving it as a soup!

      Reply
  14. Maureen | Orgasmic Chef says

    October 22, 2012 at 6:00 pm

    This is my favorite risotto. I just love it. There are only two of us so when I make it there is always some left over. The following day I make arancini by stuffing some soft cheese in the middle and then fry the balls. I like it nearly as well the 2nd day.

    Reply
  15. Maya Oryan says

    October 23, 2012 at 1:58 am

    It looks delicious! Beautiful shots:)

    Reply

Trackbacks

  1. Karista’s Roasted Pumpkin Risotto, eh? | Barbara Bamber says:
    October 18, 2012 at 9:18 am

    […] Karista’s Roasted Pumpkin Risotto was callin’ out ta’ me.. ahem.. calling out to me (it’s contagious) and when she mentioned a pinch of curry and a spoonful of minced ginger, it was just too tempting to resist! And why would I anyway? I had wonderful little frozen packets of roasted sugar pie pumpkin at my fingertips.. all I needed was some time and a bottle of white wine.. oh, and to be sure.. a glass for the wine!! […]

    Reply
  2. Do You Like Your Risotto Poached or Sunny Side Up? « Brooklyn Locavore says:
    January 26, 2013 at 8:56 am

    […] Roasted Pumpkin Risotto (karistaskitchen.com) […]

    Reply

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Karista Bennett

Chef, Food Writer & Author | Girl Mama and Cattle Dog Wrangler | Creating fresh ingredient recipes with a side of comfort Read More…

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Took a little break from social and on that break Took a little break from social and on that break I did a little cooking. 😉

It’s kumquat season and I’ve been using them in everything I can think of, and of course snacking on them fresh from the kitchen counter. 

This is a fun little Rockfish with Honey Poached Kumquats, Fennel and Olives recipe I whipped up last week. It’s got the loveliest blend of savory and sweet and all the flavors play so deliciously with each other. 

I posted the recipe on my website. You will find a link to the recipe in my profile. As well, for more inspired fish with fruit recipes check out my book, The Oregon Farm Table Cookbook, available wherever books are sold. 

Also, for loads of fruit inspired recipes check out Chef @lauriepfalzer cookbook, Simple Fruit! Also available wherever books are sold. 
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A little quote for the day. This is one of my favo A little quote for the day. This is one of my favorites. Whenever I’m in my kitchen, preparing even the simplest of meals, I feel as if I’m writing poetry. It’s the way in which the individual ingredients come together to form one beautiful dish, the complimentary flavors playing deliciously with each other. It feels poetic. 💕

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Wishing you a weekend of deliciousness, time spent with loved ones, and quiet moments to celebrate the simple things in life. ❤️ 
(Quote written by me) ☺️
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I love sheep so when we got to the sheep pasture it was almost as if they all decided to pose for my camera. ☺️

You can find out more about Fisher Ridge Farm in my book, The Oregon Farm Table Cookbook. Don’t forget to support our local farms. 🙏🏻
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Mixed Greens Salad with Roasted Winter Squash, Cranberries, Walnuts and Burrata 
Serves 4 - 6
Ingredients
2 cups winter squash, 1-inch cubes (delicata or butternut work best)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt 
3/4 cup extra virgin olive oil 
1/4 cup apple cider vinegar
2-3 tablespoons maple syrup (or to taste) 
1 clove garlic, minced
1 teaspoon chopped fresh thyme
5-6 ounces fresh mixed baby greens
½ cup dried cranberries
1/3 cup chopped toasted walnuts
8 oz Burrata cheese
Salt and fresh cracked black pepper to taste
Directions
Preheat the oven to 400F. Toss the winter squash cubes with 2 tablespoons olive oil and ½ 
teaspoon salt. Place the squash in a single layer on a baking sheet and roast in the oven for 
about 15 minutes or until the squash is somewhat soft. Remove it from the oven and let it cool. 
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Season to taste with salt and pepper.
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Recipe is below ⬇️

King Cake Scones 
Serves 8
Ingredients
2 cups all-purpose flour, plus extra for dusting 
½ cup sugar
¾ teaspoon salt
1 tablespoon baking powder
½ cup golden raisins
½ cup cold butter, cut into pieces
1 large egg, whisked
½ cup heavy cream
1 teaspoon vanilla extract
¼ cup heavy cream for brushing
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1 cup confectioners sugar
1-2 tablespoons water
Purple and green food coloring (or purple and green store bought decorating 
frosting)
Directions
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mixture until the mixture looks like coarse crumbs. 
Whisk together the egg, heavy cream and vanilla and then gently stir it into the flour/butter mixture until combined. Do not overwork the dough.
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for a minute or two and then form into an 8 or 9 inch round. 
Wrap with plastic wrap and refrigerate for about 15 minutes. 

While the dough is in the refrigerator, pre-heat the oven to 400F. 
When ready, remove the plastic wrap and place the dough round on the floured surface. Cut the dough in half and into quarters and then into eighths. You will have eight triangles. 
Place them on a parchment lined baking sheet and then brush each triangle with heavy cream.
Bake the scones for about 15-18 minutes or until they are golden brown on top. 
Remove them from the oven and let them cool before decorating. 
If making the icing, place the confectioner sugar in a small bowl and whisk with the 
water. Divide the icing between two bowls and add a drop or two of purple food coloring to one bowl and a drop of green to the other. Whisk to incorporate. Once you’ve reached the desired color, drizzle on top of cooled scones with sprinkles.
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Find the link to the recipe in my profile. 💙💙💙
#valentines #foodlove #loveonaplate #valentinesdaydessert
So this was a big hit in my house! BLT Club Sandwi So this was a big hit in my house! BLT Club Sandwich with Herb Aioli. It seems I’m on a sandwich kick and this fun and tasty sandwich started it all. I created this a few months back for the loveliest client and Mr. B loved it so much it’s now on regular lunch rotation. 

It’s the perfect lunch or even snack to share and it’s definitely going to be included in my spring day trip picnic basket. I’ve posted the recipe below. 😘
#sandwiches #sandwichesofinstagram 

BLT Club Sandwiches with Herb Aioli 
Makes two sandwiches
Ingredients
½ cup mayonnaise
1 clove garlic, finely diced 
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme 
½ teaspoon lemon zest 
6 slices white sandwich bread
8 slices cooked bacon
8 green leaf lettuce leaves
6-8 tomato slices
4-6 slices of deli turkey or ham 
Directions
Mix together, the mayonnaise, garlic, basil, parsley, thyme and lemon zest. Set aside. 
Next toast the 6 slices of sandwich bread. Once the bread is cool, place two toasted slices of bread on a cutting board. Spread one side of the toast with some of the aioli and then top them with 2-4 tomato slices. Top the tomato slices with 3-4 slices of bacon, then 2-4 lettuce leaves. 
Next spread aioli on two more slices of toasted bread and place the aioli dressed side of the 
bread onto the lettuce leaves. Add a little more aioli to the top of the toasted bread slices and 
then layer with tomatoes, 3-4 slices deli turkey or ham and then 2-4 lettuce leaves. 
Spread aioli on the last two slices of toasted bread and place the aioli dressed side onto the 
lettuce leaves. Gently press down on the sandwich and slice each sandwich in half. Insert a toothpick into each half if desired. Wrap each sandwich in wax or parchment paper, or in foil. 
Let the sandwiches rest for about 10 minutes before serving. These sandwiches travel well as long as they are snugly wrapped in wax or parchment paper, plastic wrap or foil. 
Remove the toothpick before eating.
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