Pumpkin Risotto With Grana Padano

Serving Size: 8

Risotto may take some time and attention to make, and make well, but it's a much simpler dish than you might think - and it's a sure thing if you're looking to impress. Risotto's creamy, rich consistency is in part thanks to butter and cheese, but in this version, the addition of roasted pumpkin lightens things up and brings in heart healthy antioxidants and beta carotene (so it's easy on the eyes too). 

Ingredients

  • 1 sugar pie pumpkin, peeled and seeds discarded, meat cut into small chunks
  • 2 cup cremini mushrooms, diced
  • 2 Tbsp plus 2 teaspoons extra virgin olive oil
  • 1 tsp each fresh rosemary and marjoram
  • 0.25 cup extra virgin olive oil
  • 1 medium onion, diced
  • 1 shallot, minced
  • 2 cup arborio or carnaroli rice
  • 5.5 cup low-sodium or homemade chicken or vegetable stock
  • 0.5 cup dry white wine
  • 2 tsp fresh rosemary, chopped
  • salt and fresh cracked pepper to taste
  • 2 knobs of unsalted butter
  • 6 Ounce grated grana padano or parmesan cheese, plus more for serving
  • freshly grated nutmeg

Directions

  1. Preheat oven to 375F.  Toss pumpkin with 2 tablespoons olive oil and roast on a baking sheet until golden brown, about 30 to 35 minutes. Set aside.
  2. In a medium skillet, heat remaining 2 teaspoons olive oil and saute mushrooms with 1 teaspoon each rosemary and marjoram until softened, 5 to 7 minutes over medium heat. Set aside.
  3. In a large sauce pan or Dutch oven, heat 1/4 cup olive oil and saute onion and shallot over medium heat until softened, 8 to 10 minutes. Add rice and saute 5 minutes until glossy.
  4. Heat stock in a separate pot to keep warm. Add 1 cup of stock to rice and stir until well-absorbed. Add in roasted pumpkin.  
  5. Continue to add 1/2 cup of stock at a time until absorbed. Add in mushrooms and white wine after all stock has been added and absorbed.  
  6. Add remaining rosemary, salt, pepper, butter and half of the grana padano. Stir until well-blended and wine is fully absorbed.  
  7. Stir in remaining grated cheese. Finish with a sprinkle of freshly grated nutmeg and serve with additional cheese.   

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