Pumpkin Risotto October dinner club

 Pumpkin risotto from Carlsbad Cravings

INGREDIENTS

BAKED RISOTTO

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 1/2 cups Arborio rice
  • 2-3 cloves garlic, minced
  • 1 1/2 tablespoons sage leaves, roughly chopped
  • 1 1/4 teaspoons salt
  • 1/2 tsp EACH ground ginger, pepper
  • ¼ tsp EACH paprika, dried thyme, ground cumin
  • dash-⅛ teaspoon cayenne pepper
  • 4 cups chicken broth, plus more if needed
  • 1 teaspoon chicken bouillon
  • 1 15 oz. can pumpkin puree

ADD LATER/GARNISH

  • 3/4 cups Parmesan cheese, freshly grated
  • ¼ cup roasted salted pepitas
  • 3 tablespoons unsalted butter
  • 15 sage leaves, more or less depending on size

INSTRUCTIONS

RISOTTO

  • Preheat oven to 400 degrees F.
  • Melt butter in olive oil over medium-high heat in a Dutch oven or 3.75 qt. braiser (or large oven proof heavy pot with a tight-fitting lid). Add onions and sauté until softened, about 5-7 minutes.
  • Add the rice, garlic, chopped sage and all seasonings (salt through cayenne) and cook for 3 minutes, stirring to make sure the rice is evenly coated in the butter.
  • Stir in chicken broth, chicken bouillon and pumpkin puree.
  • Bring the pot to a gentle simmer, stir, cover, and transfer to the oven. Bake for 16 minutes then test for doneness. Continue to cook an additional few minutes if needed or until rice is tender. (Don’t worry when it looks like there is excess liquid, the liquid is what makes the risotto extra creamy.) While the risotto is baking, toast the pepitas (optional) and make the browned butter (see below).
  • When rice is tender, remove the pan from oven and add the browned butter and Parmesan. Stir vigorously to release the starch/make it extra creamy. If you’d like a saucier risotto, stir in additional chicken broth. Taste and be prepared to season with additional salt (about 1/4-½ teaspoon), it can taste bland without it. Season with pepper and or/cayenne pepper to taste.
  • Garnish individual servings with toasted pepitas, crispy sage and freshly grated Parmesan

TOAST PEPITAS (OPTIONAL)

  • Add pepitas to a small, dry skillet (preferable light bottomed/stainless) and heat over medium heat. Toast until fragrant, watching closely so they don’t burn, about 2 minutes. Transfer to a bowl.

BROWNED BUTTER AND OPTIONAL CRISPY SAGE

  • *You can skip the sage and just brown the butter if you wish
  • To the now empty skillet, melt 3 tablespoons butter over medium-high heat.
  • Add the sage and gently stir so they are coated in the butter.
  • Cook for 1 ½ minutes or until crispy (without stirring) then immediately transfer sage to paper towels.
  • The butter should be browned at this point. Pour the browned butter into a heat proof bowl/liquid measuring cup so it doesn’t continue to cook. Reserve to add to the risotto once it’s cooked.

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