Pumpkin Risotto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup Risotto Rice, such as Arborio, Carnaroli, or Vialone Nano
4 cups (1 L) Chicken Stock or Vegetable Stock
½ cup Dry White Wine (optional)
1 T Extra Virgin Olive Oil
4 T Butter, divided
1 Medium Onion, peeled and finely chopped
1 Clove Garlic, minced
400 g Pumpkin Puree
¼ cup Parmesan Cheese, grated
¼ cup Pumpkin seeds
1 bunch Sage, fresh, divided (optional)
2 Bay Leaves (optional)
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Directions: |
Directions:Bring the stock to a boil in a sauce pot (with 2 bay leaves, optional), then reduce heat and simmer. Place a large skillet or pan over medium heat with tablespoon of olive oil and 2 tablespoons of butter. Add onions and garlic, and cook until tender, 4 to 5 minutes. Next add the rice and toast in the pan, stirring constantly, 1 to 2 minutes. Add wine and cook until the liquid has absorbed, about 1 minute. Note if skipping the wine then increase quantity of stock.
Ladle about a third of the stock into the pan with the rice and bring it up to a bubble, stirring occasionally. Simmer the mixture stirring frequently until the liquid is absorbed, about 5 minutes. Ladle in about a third of the remaining stock and continue stirring the rice occasionally until that liquid has been absorbed, about 5 minutes. Take 5 to 10 sage leaves and coarsely chop, about 1 tablespoon.
Add pumpkin puree, chopped sage leaves and remaining stock (removing the bay leaves) and cook the risotto until most of the remaining liquid has been absorbed and the rice is al dente, about 5 minutes. When risotto is cooked season with pepper, then stir in the parmesan cheese and 2 tablespoons of butter and mix well. Serve the risotto immediately garnished with pumpkin seeds and/or small sage leaves. |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:40 |
Personal
Notes: |
Personal
Notes: Risotto is very versatile and can be cooked in a multitude of ways. Most require fresh ingredients, but I have chosen this recipe for adaptation to cooking in a more primitive wilderness setting. The amount of risotto rice can vary depending on the appetites of the individuals. Most recipes for a serving of 4 call for 1½ cups of rice, but I find for my family 1 cup is sufficient. Butter may not be available, so additional cooking oil for frying is required and adding butter to the risotto at the finish would be skipped.
At home I would buy pre-made stock at the grocery store by the litre. I prefer to use chicken stock, but use vegetable stock for the vegans/vegetarians in the house. The white wine is optional, but don't forget to replace it with additional stock. For the purposes of a canoe trip bringing several litres of chicken stock is an issue because of weight and possibility of spilling while stored. To get around this I am replacing the liquid stock with chicken/vegetable bouillon cubes. 4 to 6 cups of stock will require 4 or 6 cups water and 2 bouillon cubes. I never use bouillon cubes, so don't really know how this will affect taste.
Pumpkin puree can be purchased by the can, usually 398 ml size which I believe is about 412 grams. Of course you can make your own pumpkin puree and there are many recipes, but preserving and storing your own for canoeing would be an issue. I have not tried this, but some recipes call for adding the pumpkin puree to the stock when heating. Fresh sage may keep for awhile unrefrigerated, otherwise use some dried sage in cooking, about 1 teaspoon.
The garnishing for this recipe can be adapted in several ways. For this recipe I have pumpkin seeds. If you have fresh sage leaves garnish with a few small leaves. A variation is to fry the sage for in oil for about 1 minute before garnishing. Another option for garnish is arugula, although not practical for a canoe trip. Also consider dried cranberries and feta cheese as a garnish. While dried cranberries would be easy, transporting feta cheese would not be ideal.
This took a little time to prepare, so good for a layover day while canoeing. I got the impression that the meal was not enthusiastically received. Possibly being mostly rice and no protein. The pumpkin does have a mild flavour and the bouillon cubes are so so. I tried to enhance protein with a planked brie cheese wheel with crackers for appetizer, but the brie wheel was rather small. Could have used two of those. I think it would have been much better with 2 cans of pumpkin puree. I went light to save weight. I have increased this amount in the recipe.
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