For this Risotto recipe I decided to use the flavors of the season. Pumpkin. Pecans. Nutmeg, cinnamon & cloves. A creamy ode to Thanksgiving! And just like at Thanksgiving, any leftovers warm up delicious. Comfort food at its peak!
Note: Allspice is an easy way to add the flavors of nutmeg, cinnamon and clove – even though it’s actually the dried unripe fruit of the Pimenta Dioica plant. A little bit goes a long way…
1 cup pecans
1 sweet onion, diced
3 garlic cloves, minced
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 1/2 cups Arborio rice (risotto)
1 teaspoon salt
1/4 teaspoon Allspice
15 oz can 100% pure pumpkin
1/2 cup white wine
4 cups vegetable stock
1 cup shredded Parmesan cheese
Place pecans in a medium skillet over medium heat and toss until nicely toasted. Remove from heat and set aside. When cooled, reserve a few whole pieces for garnish and chop remaining pecan into smaller bits.
In another skillet, sauté the onions and garlic in butter and olive oil for 8 minutes. Add the arborio rice and season with the salt & allspice. Sauté a few minutes more. Add the pumpkin and the white wine. Stir to combine.
Add the vegetable stock, one ladle at a time (about 1/4 cup each time), stirring between each addition of vegetable stock – allowing the stock to absorb slowly into the rice; this can take 20-30 minutes. When the arborio rice is tender and all of the stock has been added, sprinkle in the pecan pieces and Parmesan cheese. Stir well to combine.
Serve Pumpkin-Pecan Risotto on plates and garnish with reserved pecans. Sprinkle with additional cheese if desired.