Pumpkin Risotto

Pumpkin Risotto in Gourds Serving Bowls

Put those decorative gourds and pumpkins to use for your next dinner party.

To Make the Serving Bowls

Choose even shaped and flat bottom gourds, squash or pumpkins.

Carefully cut a slice off the end of the rounded side without making a hole to create a flat surface.

Cut the top off the gourd and scrape out the stringy flesh and remove seeds.

Place bowl side down on and oiled sheet pan and roast at 375 degrees for 25 minutes. Bake until the flesh is roasted yet still firm. Do not overcook or allow to get too soft.

Pumpkin Risotto

1 Tablespoon Olive Oil
1 Leek, white and green part, finely chopped
2 Cloves Garlic, minced
1/2 Cup Portabella Mushrooms
2 3/4 Cups Chicken Broth
1/2 Cup Arborio Rice
1/2 Cup Roasted Sugar Baby Pumpkin Diced
2 Tablespoons Vermouth
1/3 Teaspoon Salt
1/2 Teaspoon Thyme leaves
1/4 Teaspoon Rosemary, finely minced

Heat the oil in a medium stock pot.
Add the leek and garlic to soften; about 3 minutes. Add the mushrooms and saute for 3-4 minutes. Pour over the vermouth and cook for another 2 -3 minutes to evaporate the alcohol.Add arborio, stirring to coat and toast for about 1 minute. Pour over about 1 Cup of broth, stirring well until absorbed repeating with another cup and stirring. Stir in the last of broth, salt, herbs and the cubed roasted pumpkin. Test the rice for tenderness, it should be al dente. Chop and add reserved mushrooms. Taste and adjust seasoning as necessary.

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