We’re Cooking: Pumpkin Risotto

This is a great fall recipe filled with savory and sweet baking spices, and will utilize the extra can or two of pumpkin you didn’t use for pumpkin pie.  You could also add mashed, roasted butternut or acorn squash to the mix with the pumpkin for even more of a fall feel.


Pumpkin Risotto
1 1/2 cup Arborio rice
4 cups good chicken stock (like Cento)
1 cup white wine
1 small white onion, chopped
2 garlic cloves, minced
1 tablespoon dried Italian herbs
1 16 oz can pumpkin
1 teaspoon ground cinnamon
2 teaspoons garam marsala
2 tablespoons Mascarpone cheese
1/4 cup Parmesan cheese
salt and pepper to taste
2 tablespoon olive oil
2 tablespoons chopped Italian parsley

In a large heavy bottom pot saute garlic and onion in 2 tablespoons olive oil until the garlic is golden and shallots are translucent. Add rice, about 1/2 teaspoon black pepper and salt and Italian herbs and cook until the rice is coated with oil. Add the wine and stir constantly until almost dissolved. Add the pumpkin and spices. Begin adding chicken stock 1 ladle full at a time and stir continuously. Continue adding stock as soon as one ladle dissolves until all stock is incorporated and rice is al dente. Mix in the Mascarpone and Parmesan cheese and adjust seasoning to your taste. Garnish with parsley and serve. Don’t wait too long to serve as risotto will become gummy if you let it sit too long.