Pumpkin Kale Risotto

Pumpkin Kale Risotto

Ok, I did a quick Google search for pumpkin recipes and decided that y’all don’t have enough options out there ;) So last week when I was home in LA, I made two pumpkin recipes for you! (Well, really for me and my fam, but I had you in mind.) I was cooking under some really tough conditions…

California Sunset

Palm Trees

Sorry I’m not sorry :) …I had to. I love California. (It’s the best state – if you have another in mind, let’s chat, but the Golden State will probably win.)

Pumpkin Parmesan Risotto

Let me tell you about this pumpkin risotto. I was looking for a great way to use the adorable sugar pumpkin that my mom and I picked up from the store – just because. It’s fall, and that means that the squash family is back in town. Acorn! Spaghetti! Pumpkin! Butternut! (Which, by the way, is le courge butternut in French, which I love.) Also, I’m a one-dish-wonder kinda gal. I toyed with the idea of a pumpkin curry (kinda like this one with shrimp!) or pumpkin ravioli, but I ultimately landed on risotto for the fate of our little sugar pumpkin. I added kale to give it an earthy, healthy bite, but then also added some Parmesan, wine, and a bit of butter to make it extra luxurious. Stirring in a little fried sage gave it an added touch of class, and the pureed pumpkin in addition to the roasted pumpkin obviously made it super pumpkin-y…don’t want anyone to be confused here.

Moral of the story: I highly recommend this recipe to join the ranks in your fall squash recipe rotation. It’s pretty bomb.

Here’s what I did:

Pumpkin Kale Risotto

*serves 6-8 people

Preheat the oven to 375 degrees.

Cut into large wedges and scoop out the seeds and slimy strings (that’s the technical term) of:
-1 sugar pumpkin

Drizzle the pumpkin wedges with:
-olive oil
-salt and pepper

Bake on a cookie sheet for about 20 minutes, or until you can pierce it with a fork easily. Let them cool, and then peel off the skin and chop the pumpkin into bite-sized pieces. Set aside.

In a medium pot, keep warm over low heat (until we’re ready):
-5 c. vegetable stock

In a heavy-bottomed pot, heat:
-¼ c. extra-virgin olive oil

Add in, and cook over medium heat until browned and soft (about 5-8 minutes):
-1 c. diced onion
-1 Tbs. finely chopped garlic
-salt and pepper

Then add and stir until “translucent” – it will look just a little more clear and less white (about 2 minutes):
-2 cups arborio rice

Add in and stir continuously until the liquid is absorbed:
-2 c. dry white wine

Add in the vegetable stock 1-2 cups at a time, stirring continuously, until the liquid is absorbed. Then repeat until you’ve used up the stock and the rice is cooked.

Lower the heat, and stir in:
-the roasted pumpkin pieces
-½ c. pumpkin puree
-¼ c. fried sage (cooked in hot oil for about 4 minutes, and drained – reserve a few pieces for garnish)
-2 c. roughly chopped kale
-1 tsp. dried oregano

 

Let those flavors combine for a few minutes. Then stir in:
– ½ c. grated Parmesan
-2 or 3 Tbs. butter

Taste, and adjust the seasonings, adding more salt, pepper, and/or garlic powder as necessary. Top with shaved Parmesan and a few pieces of the fried sage, and enjoy immediately! Preferably with a little nugg like this by your side :)

Olive!

*French phrase for fun:

La famille des courges revient en ville!

The squash family is back in town!

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4 thoughts on “Pumpkin Kale Risotto

  1. NIce flavor combination in the Risotto. Does using the smaller sugar pumpkin and the puree make it on the sweeter side? If you do get around to it at some point, squash raviolis are nice with some fall spices and a cheese base with a sharp cheddar.

    • Using both the sugar pumpkin and the puree actually doesn’t make it sweeter (I used plain pumpkin puree) – it’s more just a texture thing! One gives you the whole roasted piece, the other adds a creaminess to it. And I’ll definitely try squash ravioli, thanks Chad!

  2. Pingback: Spaghetti Squash & Spinach Fritters with Sriracha Mayo | le petit artichaut

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