pumpkin risotto Ingredients 3 cups diced (¼ inch) peeled seeded Japanese pumpkin (kabocha squash) or butternut squash
Salt
2 tablespoons extra-virgin olive oil
2 large shallots, thinly sliced
1⅓ cups carnaroli rice
½ cup dry white wine
2½ cups lower-sodium chicken broth, heated to a simmer
2 tablespoons heavy cream
1 tablespoon unsalted butter
Fre
shly ground black pepper
2 ounces Parmigiano-Reggiano cheese
2 tablespoons finely chopped flat-leaf parsley
Pumpkin risotto Instructions
Cover pumpkin with cold water by 1 inch in a medium saucepan and bring to a simmer; add generous pinch salt and cook until pumpkin is tender, about 4 minutes. Drain, transfer to a blender, add 3 to 4 tablespoons water and purée until smooth.
Heat oil in a heavy large saucepan over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened, about 7 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 5 minutes.
Add wine and cook until wine is mostly absorbed, then add 1 cup broth and cook, stirring, until liquid is mostly absorbed, 5 to 7 minutes. Add ½ cup more broth and cook, stirring, until mostly absorbed. Repeat once, then add pumpkin and stir to combine. In ½ cupfuls, add remaining broth, stirring until each addition is mostly absorbed before adding the next, until rice is tender yet still slightly firm to the bite (you may not use all the broth).
Stir in cream and butter, and season with salt and pepper to taste. Divide risotto among bowls; shave cheese over the top and sprinkle with parsley. Serve immediately.
