My Pumpkin Risotto
1 large onion, chopped
2 cloves of garlic, chopped
2 tbsp of extra virgin olive oil
8 oz of diced pancetta
1 bag (20 oz) of frozen, diced butternut squash (you can also use fresh)
1 kg (2.2 lb package) of arborio rice
1 can of pumpkin puree (15 oz)
2 quarts of soup/stock (1 chicken and 1 vegetable), kept warm
6 oz of shredded/coarsely grated parmigiano
6 oz of diced Fontina cheese
salt and pepper to taste
ground nutmeg to taste (optional)
Sauté pancetta with the olive oil in a large Dutch oven.
When pancetta is almost crispy, add the onion and garlic.
Saute' until golden.
Add the rice and stir to allow it to "fry" a little in the oil mixture to absorb the flavors.
Add the butternut squash and stir for a couple of minutes.
Over low flame, add one cup of warm stock, cover but stir often.
When liquid is absorbed, add another cup of stock and continue process until all stock is gone.
Add canned pumpkin and cheeses.
Stir until totally incorporated.
Adjust seasoning by adding salt, pepper and nutmeg (nutmeg is optional) to taste.
Let risotto sit a few minutes before serving.
Pairs Well With
When my daughter and son-in-law asked if I could bring a dish to compliment their Thanksgiving buffet table, I knew I had to come up with a recipe that would celebrate our Italian heritage while incorporating her husband's traditional Thanksgiving dishes.
I came from Italy at 13. I had two talented grandmothers to inspire me to learn how to cook to the point that I now love to do it and am not afraid to create new dishes.
It took me a few tries but I was able to find the perfect balance of flavors for this new recipe. I knew it was a great success when the consensus from all the guest was to make my Pumpkin Risotto a permanent addition to the Holiday meals from now on!
Note: This recipe serves up to 20 people on the buffet table. Don't worry if you get leftovers....this is so good it's even better the next day, reheated in the microwave! :)