Roasted Mini Pumpkin Risotto
Roasted miniature pumpkins roasted with sage and butter, then take those amazing flavors and add it into risotto! This recipe is a fall favorite!
Ingredients
Roasted Pumpkin
- 4 ea Miniature Pumpkins
- 2 oz butter, cut in four pieces
- 1 bu Sage, leaves
Sage Brown Butter
- 4 oz Butter
- Small Sage leaves
Risotto
- 2 oz Butter
- 2 oz Extra virgin olive oil
- 1 ea Shallot, minced
- 2 ea Garlic cloves, minced
- 8 threads Saffron optional
- 8 oz Arborio or Carnaroli Rice
- 2 oz white wine
- 32 oz Chicken stock
- 1 ea Parmigiano Reggiano rinds
- 2 oz Parmigiano Reggiano, grates
Instructions
Roasted Pumpkin
- Preheat oven to 350F or 176 C
- Cut the tops off the pumpkins and scoop out the seeds. Stuff the pumpkins with 2 large sage each and butter. Cook in the oven for 20- 25 minutes or until easily pierced with a knife.
- Remove the sage leaves and scoop out the pumpkin flesh, being careful not to tear the pumpkin skin. Pass through a sieve, alternatively you can mass with a fork.
Brown Butter Sage
- Get a plate ready with a paper towel on it and a bowl.
- Add the butter and cook until the bubbles start to cease. Add the remaining sage leaves and cook until the butter starts to brown.
- Once light brown, remove the sage leaves to the paper towel and drain off the butter in the bowl.
Risotto
- Add the stock and parmesan rinds into a pot and bring to just under a simmer.
- Add the butter and Olive oil to a pan on low heat and sweat the shallot and garlic. Once it is translucent, add in the saffron and rice.
- turn the heat up to medium and toast the rice for a couple of minutes, then add your white wine. Cook to au sec (almost dry)
- Add in the warm stock a little at a time. I like to add just enough stock until the rice floats. Cook the rice until it absorbs the stock, stirring constantly. Once the rice is au sec, add more stock and repeat. You are looking for the finished rice to be firm still but not to stick in your teeth.
- Once the rice is done, add in a tablespoon of the brown butter, 5 oz of the pureed pumpkin and grated cheese. Stir to combine and fill the pumpkins. Garnish with a little brown butter, grated parmesan and fried sage leaves.
