Winter is here and what most people want for dinner are comforting, nourishing meals like this one for Pumpkin Maple Risotto. The beauty of a dish like this one is the lunch made of leftovers the following day. The risotto retains its texture and irresistible flavor whether cold or heated up. This recipe, like most risotto recipes, is also relaxed. If you want to double it or cut it in half that is easy enough to do depending on how many people you are serving.
Pumpkin Maple Risotto
- 1/2 cup extra-virgin olive oil
- 1 cup finely chopped yellow onion
- 2 cups arborio rice
- 1 cup dry white wine
- About 6 cups of low-sodium chicken stock (such as Imagine)
- 10 oz pumpkin, peeled and chopped into medium dice
- 2 Tbsp Coombs Family Farms pure maple syrup
- 1 tsp nutmeg
- 1/2 cup freshly grated Parmesan
- Salt and pepper to taste
Heat broth in large saucepan and keep hot on back burner. In medium-size heavy saucepan, heat the olive oil over medium-high heat. Add onion and saute, stirring continuously until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon. Add the white wine and continue cooking, stirring often, until absorbed by rice. Pour in 1 cup of stock and continue to cook, stirring often, until all the liquid is absorbed. About half way through stock, add pumpkin, syrup and nutmeg. Continue cooking and adding stock until all stock is absorbed, ½ to 1 cup of stock at a time until rice is al dente. Remove from heat and stir in cheese, reserving some to sprinkle on top before serving. Serve hot.
Photo by Andreas Adelmann.