Image by cyberpenguin
Pumpkin Risotto
Ingredients:
6-8 c. water (for boiling the pumpkin)
2 1/2 c. fresh pumpkin, peeled, pulp scooped out, deseeded, and diced into 1″ cubes*
1 c. walnuts, crushed
1 1/2 Tbsp. extra virgin olive oil
1/2 c. yellow onion, peeled and diced (about 1/4 large onion)
1/4 c. shallots, peeled and finely minced
1 Tbsp. garlic, peeled and finely minced (about 2 large cloves)
1 large fresh bay leaf
1 c. mushrooms, well-rinsed and thinly sliced (about 3 large or 4-5 medium mushrooms)
1 tsp. salt, or to taste
1/4 tsp. ground black pepper
1/2 c. superfino arborio rice, uncooked
1/2 c. quinoa, uncooked
1/4 c. dry white wine
3-4 c. water (or low-sodium, organic vegetable broth)**
1 Tbsp. fresh rosemary leaves, finely minced and densely packed
1 1/2 Tbsp. fresh sage leaves, julienned and densely packed
2 Tbsp. fresh Italian flat-leaf parsley, finely minced and densely packed
1/2 c. fresh basil leaves, (plus more for garnish), julienned and densely packed
1/2 (heaping) c. Parmigiano-Reggiano cheese, shredded***
1 Tbsp. freshly-squeezed lemon juice
1/3 c. Silk coconut milk (or if unavailable, use plain, lite soy milk)
Directions: Bring water to a rolling boil (on high heat) in a large sauce pot, about 8-10 minutes. Then add diced pumpkin and boil until tender (but not mushy), about 15-20 minutes. Drain into a colander, allow to cool for about 10 minutes, and then take 1 c. of the diced pumpkin and transfer to a food processor. Pulse until smooth, then set aside.
While pumpkin is cooking, spread walnuts onto an aluminium foil-covered baking tray and toast in a 350°F preheated oven for 2-3 minutes, or until light golden brown. Let cool and set aside.
In a large (12-13″) sauté pan, sauté onion, shallots, garlic, and bay leaf in extra virgin oil on low heat for 2-3 minutes, or until almost soft and translucent but not browned. Stir frequently. Next add mushrooms, season with salt and pepper, and gently stir to combine. Cook for another minute, then turn up heat to medium and mix in rice and quinoa. Stir continually for about 1-2 minutes, allowing both the quinoa and rice to crisp slightly but not brown. When adequately crispy, a translucent outline will appear around the outside border of both the rice and the quinoa. (This step is particularly important, as it cooks off the rice’s starchy coating and prevents the grains from getting sticky and mushy when the liquid ingredients are added.) Watch pan carefully so the rice and quinoa don’t brown or burn. Then quickly deglaze with white wine, stirring constantly, until liquid is fully absorbed, about 5 minutes.
Wait until pan only has a thin layer of liquid on the bottom, then use a liquid measuring cup to incorporate water or broth, adding only one cup at a time, stirring constantly. Allow each cup to be absorbed before adding the next. Each addition should be only just enough to cover the risotto. Cook until rice and quinoa are al dente, about 15-20 minutes. With about 5 minutes of cooking time left to go, stir in fresh rosemary and sage. During the final minute of cooking, taste for consistency; if the rice &/or quinoa is still a bit too hard and crunchy, then add more water as needed (i.e., a cup at a time, waiting until each cup has been absorbed before adding the next), and continue to cook until the grains soften a bit more to the desired consistency. Be careful not to overcook; the risotto should be creamy but still firm. Test to see if it’s ready by pinching a rice grain; if only 2 or less beads remain, then the rice is done. When ready, remove from heat. Discard bay leaf with a slotted spoon, then add fresh parsley, basil, toasted walnuts, and Parmigiano-Reggiano cheese, and stir until just combined. Let cool for a few minutes, then add lemon juice and lite coconut milk (or plain, lite soy milk, if preferred), mixing thoroughly to evenly distribute ingredients. Gently fluff once, then let stand for 10-15 minutes. Divide into equal portions. Garnish each portion with additional basil, if desired. Serve immediately.
Yield: 6-8 servings as a main course, or 10-12 servings as a side dish.
