So often with pumpkin we only think of sweet dishes, but this savory risotto is so good! We decided to use fresh pumpkin in this recipe, which really adds to the deliciousness of the recipe, in our opinion.
Check out the links below to see other pumpkin recipes from our fellow Recipe Redux members! Their recipes sound delicious.
- 1/3 cup extra-virgin olive oil
- 1 cup finely chopped onion
- 1 tablespoon chopped garlic
- 2 cups brown rice
- 1 cup white grape juice
- 3 cups of chicken broth
- 1 small sweet pumpkin
- 1/2 cup grated Parmesan cheese
1. Heat oven to 350 degrees. Take your pumpkin and wash the outside. Chop it into two halves, clean it out, and remove stem.
2. Fill a 8x10 pan with 1 inch of water. Place the two halves of the pumpkin face down in the water and put in oven.
3. After 30 minutes, take one of the halves out of the pan. Return other half to oven. Skin and chop the first half into tiny pieces and set aside (about 2 cups). Leave the other half in for another 30 minutes (60 minutes total), and then puree the meat of the pumpkin (about 2 cups). You may have leftover pumpkin to use in one of the other pumpkin recipes we've linked to on the bottom of this post!
4. Cook the brown rice, but replace 4 cups of water with white grape juice and chicken broth. Rice should be al dente--cooked, but still slightly firm.
5. In a large skillet, heat olive oil. Saute onion, garlic, and diced pumpkin until onion and garlic are soft. Add the cooked rice and saute for about 3 more minutes.
6. Add pureed pumpkin, stir, and serve immediately.
What's your favorite way to use pumpkin? We'd love to hear about your favorite pumpkin recipes!