Monday, October 25, 2010

Recipe: Cheesy Pumpkin Risotto

I made this risotto last night and it was delicious! Brad even ate his first serving without hot sauce, which means it was actually really good, not just good to me (I eat some strange things that other people do not enjoy, but that's a story for another time).

Cheesy Pumpkin Risotto
serves: 6-8?


3 cloves garlic, minced
1 Tbsp olive oil
2 c. arborio rice
1 c. dry vermouth
32 oz. container of chicken stock
1 c. canned pumpkin puree
1 Tbsp butter
1 c. grated fresh parmesan cheese
about 1/4 c chopped fresh basil
lots of kosher salt and pepper

-heat olive oil in a dutch oven or other large pan over medium heat.
-saute garlic for about 30 seconds, then add uncooked rice and stir to coat.
-cook for about 2 minutes, stirring the whole time, then slowly add vermouth.
-add chicken stock about a cup at a time, stirring constantly. Wait until the rice has absorbed the stock before adding more.
-this will take quite a while, but there is something very relaxing and soothing about stirring a risotto. Just zone out and slowly stir.
-once all of the stock has been absorbed, turn off heat and stir in the pumpkin, butter, cheese, and season with salt and pepper. Stir until cheese and butter are melted and everything is incorporated.
-mix in basil and serve.


  1. Mmmm. Sounds good. My kids would even eat this. Do you think vegetable stock would work? I'm not a vegetarian, but don't really like chicken stock. Although I will use it if it's the only thing that works.

  2. Hi ETW! You could absolutely use veggie stock. I think even water would work, although that may be a bit bland.