Weeknight Pumpkin Risotto
Prep Time: 8 minutes
Cook Time: 30 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
- 8 cups vegetable stock, kept warm in a sauce pot
- 1 butternut squash (or your favorite autumn squash), peeled and diced into ½ inch cubes*
- 4 sprigs thyme
- 3 garlic cloves, minced
- 1 shallot or small yellow onion, finely diced
- 2 tablespoons extra-virgin olive oil
- 1 ½ cups arborio rice
- 1 cup dry white wine
- 1 cup pumpkin puree (canned or homemade)
- 6 ounces Parmesan, grated, plus more for topping
- Juice of ½ lemon
- fresh sage leaves
- Kosher salt, to taste
- freshly ground black pepper, to taste
- Olive oil, as needed
- Preheat the oven to 425°F. Line a sheet tray with parchment paper or a silicone mat.
- Toss the butternut squash cubes with the thyme, olive oil, salt and black pepper until evenly combined. Arrange in an even layer on the tray and bake for 20 to 25 minutes or until golden brown and fork tender.
- In a large saucepot bring the stock to a gentle simmer then lower the temperature to keep warm.
- Heat the olive oil in a large sauté pan or a deep-sided skillet over medium heat. Add in the shallot and garlic and stir, cooking until the shallot softens and becomes translucent.
- Add the arborio rice and stir. Cook while continuously stirring, until the rice grains look pearly. Pour the wine into the pan and stir until the rice has absorbed all of the wine.
- Stir in the pumpkin puree until everything is evenly combined.
- Add the stock, a ladle or two at a time to the pan with the rice and stir in a clockwise direction. When most of the liquid has been absorbed by the rice, continue to add a ladleful of stock. Allow the rice to continuously absorb the liquid before adding more stock.
- Once the rice is cooked through and the risotto looks creamy without being too saucy, stop adding stock. You may use the entire amount, but it is important to continuously check for the correct consistency throughout the process.
- Remove the risotto from the heat and stir in the parmesan. Season to taste with salt and freshly ground black pepper. Stir in the roasted butternut squash.
- In a small saucepan, heat 1 inch of olive oil over high heat until it shimmers. Line a plate with paper towels. When the oil is hot add the sage leaves-careful, they will make a popping noise! Fry until the leaves turn a dark green. Use a slotted spoon or spider to transfer to the paper towels. Season with salt. Repeat as needed to cook as many sage leaves as you want.
- Adjust the consistency of the risotto if needed. Stir in the lemon juice and garnish with fried sage leaves and more parmesan cheese.