Pumpkin Countdown #3

Pumpkin Risotto 
Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 45 minutes




     Creamy, rich, and luxurious risotto is a dish many people only enjoy in restaurants, but with a few simple techniques this classic can be created at home. This pumpkin risotto features the star ingredient in two ways by using roasted diced pumpkin  and puree. It is finished with nutty Parmesan cheese and sage butter to give it its prized silky texture and the taste of autumn.

      Risotto is made with Arborio rice which is an Italian short grain rice with a very high starch content. The basic ratio for using Arborio rice and creating risotto is 1 part rice to 4 parts liquid. The liquid is added slowly as the rice is constantly stirred with a wooden spoon to draw out the starch and create the creamy texture. Arborio should not be overcooked into a gluey texture though. The final product should have a thickness but also flow freely and the rice should be cooked through but still have a slight chew to it. The best way to test for consistency is to draw the spoon along the bottom of the pan, if the rice slowly flows back into the empty space it is perfect if it stays in place then add a little liquid to loosen it. With a little practice risotto will be on your dinner menu every week.

Ingredients
1 Tbsp Veg oil
1 medium onion, 1 cup diced
1 Tbsp garlic, minced
1 cup Arborio rice
1/2 cup pumpkin puree
4 cups Chicken stock or Vegetable stock
2 cups fresh pumpkin, peeled and 1/2 inch dice
1 Tbsp salt
1 tsp ground pepper
4 Tbsp butter
1 Tbsp fresh sage, minced
1/2 cup grated Parmesan

Procedure
1. Begin by preheating your oven to 400 degrees F. Then pour the oil into a deep saute pan and heat it oven medium heat. In a sauce pot add the stock and bring it to a simmer over medium heat.
2. Once the oil is hot add the onions to the pan and saute until they have slightly turned golden and become fragrant, about five minutes. Then add the garlic and cook another 30 seconds
3. Add the rice to the pan and stir to combine with the aromatics and oil. Toast the rice for 2-3 minutes until it gives off a nutty aroma.
4. Add the puree,1 cup of the hot stock,and the salt and pepper to the pan, stir to incorporate. Now that the first batch of liquid is in it is time for patient stirring. Keep the rice moving slowly to release the starch and absorb the liquid, cook until all the liquid is absorbed then add in another cup of liquid and continue until all the stock is gone.
5. After adding the first batch of liquid take the diced pumpkin and toss it in one tablespoon of vegetable oil. Lay it out in an even layer on a baking sheet and roast in the oven for about 30 minutes. The pumpkin should be done about the same time as the rice.
6. By now the third batch of liquid should be ready to go in. In a separate small saute pan add the butter and melt it over medium heat. Once melted cook it for an additional 2-3 minutes until it begins to turn dark gold, add the sage and turn off the heat. Set aside for using at the end of the dish.
7. Once all of the stock has been incorporated into the rice it should appear creamy and thick. To finish the dish stir in the roasted pumpkin and the freshly grated cheese. Turn off the heat and add the sage butter, taste for seasoning and serve.

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Pumpkin Countdown #2

Pumpkin Bisque with Bacon and Apple
Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 30 minutes




       For the second leftover pumpkin recipe we created a pumpkin bisque for those chilly Autumn nights. Our soup is finished with cream creating a beautifully rich and silky texture. The cinnamon and sage bring the essence and aroma of the season into your kitchen.

Ingredients
4 strips bacon, 1/2 cup diced
1 Tbsp garlic, minced
1 cup onion, diced
1 cup apple, peeled and diced
3 cups pumpkin puree
1 1/2 cup water
1 cup heavy cream
1 Tbsp salt
1/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp fresh grated nutmeg
1 sprig sage

Procedure
1.In a large sauce pot add the diced bacon and saute over medium heat for five minutes. Once the fat has rendered out and the bacon has crisped remove the bacon with a slotted spoon and reserve for later.
2. Raise the heat to high and add the minced garlic, diced onion, and diced apple to the pot. Saute for five minutes until the onion has turned golden and the apple has released its juice.
3. Once the vegetables have sauteed add the pumpkin puree and both liquids, stir to combine. Add in the salt, sugar, cinnamon, nutmeg, and whole sprig of thyme.
4. Lower the heat and simmer the soup for 30 minutes. Turn off the heat and remove the pot from the stove. Remove the sprig of thyme and pour the soup into a blender.
5. Blend the soup on high until a smooth texture is achieved. Taste for seasoning, garnish with reserved crispy bacon, and serve.

Chef's Note
     The bacon can be left out of this recipe and replaced with an extra tablespoon of salt to make it a great vegetarian dish.

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