Like a snowball gathering up snow, Friday's pumpkin roll started an avalanche of beautiful pumpkin recipes. I have a mountain-ful! It was hard to choose just one for a Thanksgiving post. I've done so many salads, soups and bean dishes, which are all my favorite foods, that I decided to choose a dish out of the norm for me...a risotto. And, always trying not to waste a speck of food, this risotto uses up the pumpkin purée left from the cookie recipe.
Just one look at this picture and I was hooked...
Gorgeous, right? So homey and comforting, colorful and warm. Just like Thanksgiving. The recipe and lovely picture are from Women's Health magazine.
Pumpkin and Shiitake Risotto
5 cups veggie broth
1/4 cup olive oil
8 whole sage leaves plus 2 teaspoons minced fresh sage
1/2 cup minced shallots
1 cup arborio rice
1 cup sliced shiitake mushrooms
1/2 cup white wine
3/4 cup pumpkin purée
3/4 cup plus 4 teaspoons shredded Parmagiano Reggiano
1/2 teaspoon sea salt
1/4 teaspoon fresh black pepper
Heat broth to boiling, reduce to simmer and keep warm.
Heat oil in a sauté pan until hot but not smoking and add sage leaves. Fry until crispy, about 10-15 seconds. Transfer to a paper towel to drain.
Put 1 tablespoon of sage oil in a 3-4 quart saucepan and heat over medium high heat. Add shallots and cook until translucent but not browned, about 5-6 minutes. Add rice and stir until rice is glistening and coated with oil, about 2 minutes.
Add mushrooms and wine, cook until
most of liquid is evaporated, about 2-3 minutes. Add 1 cup of veggie broth and cook and stir until most of liquid is evaporated, another 2-3 minutes. Continue adding broth, 1/2 cup at a time, stirring until liquid is evaporated after each addition and until rice swells but is still al dente, about 17-18 minutes.
Add pumpkin purée, 3/4 cup of cheese, salt and pepper and stir until well incorporated. Divide into 4 bowls, garnish with 2 fried sage leaves, extra minced sage and grated cheese.
Hmmm...Thanksgiving in a bowl.