Pumpkin Risotto

Pumpkin is the highlight of this wonderful fall dish and the addition of coconut milk added a little sweetness and wonderful creaminess. At times I have added spinach for extra nutrition and the colors are pure fall beauty. Round out the meal with pork tenderloin or serve as is. Make the most of your time when creating the meal by simultaneously baking the pork and pumpkin at the same time as you are making the risotto. Create this gourmet dish for a fraction of the price that you would order at a restaurant that is if you could find it on the menu. Enjoy!

Ingredients

1 – 1 1/2 lb. of fresh pumpkin, rind removed and diced into bite size pieces
Non-stick cooking spray
A sprinkle of kosher salt
1 small yellow onion diced
2 tablespoons of olive oil
1 cup of risotto
1/2 cup of white wine
1 – 14 oz. can of lite coconut milk
1 – 14 oz. can of 99% fat free chicken broth
1 teaspoon of poultry seasoning
1 teaspoon of kosher salt
1/4 cup of parmesan cheese

Technique

Remove rind and seeds from the pumpkin and cut into bite size pieces. Spray a cookie sheet with non-stick cooking spray. Evenly spread diced pumpkin onto cookie sheet. Spray pumpkin pieces with non-stick cooking spray and sprinkle with kosher salt. Place into a preheated oven at 375 degrees for 20 minutes. While the pumpkin is baking start making the risotto. Using a large heavy sauce pan/skillet add the oil and sauté the onions over medium high heat until translucent. Add risotto and stir for about a minute. Add white wine and stir. Add stock and coconut milk about 1 cup at a time. Stir frequently, adding stock/ coconut milk when most has been absorbed, but not dry on the top. This process takes about 30 minutes. When the risotto is almost tender stir in poultry seasoning, salt, cheese and baked pumpkin. Cook for a couple more minutes to incorporate flavors. Serve family style or plated and garnish with parmesan cheese and fresh herbs.

Suggested Beverage

Try Wente Vineyards Riva Ranch Chardonnay (Livermore Valley), Morro Bay Split Oak Vineyards Chardonnay “Sur Lie” (California), Bogle Vineyards Chardonnay (California), Dogfish Head Punkin Ale (Milton, DE) or Michelob Brewing Co. Jack’s Pumpkin Spice Ale (St. Louis, MO).