Pumpkin Risotto


Thanksgiving comes early in Canada! This risotto was a big hit at my vegetarian Thanksgiving dinner this weekend, despite the odd modification I made. Lacking white wine (and with no open stores), I used orange juice…with surprisingly good results! This risotto will serve at least 4 as a side dish.

Update: I doubled the quantities and made this dish (with white wine!) for a massive Thanksgiving potluck this year, and it was a rousing success.

Pumpkin Risotto (adapted from Chocolate Shavings’ recipe)

6 cups vegetable stock

3 tablespoons butter

1/2 onion, diced

2 garlic cloves, diced

1 teaspoon dried sage

1 1/2 cup arborio rice

1/3 cup white wine (or orange juice in a pinch)

1 cup pumpkin puree

2/3 cup grated Parmesan cheese

Heat the vegetable stock in a pot over medium heat. Melt the butter in a large pan over medium heat. Add the onion and garlic and cook for 3-4 minutes until soft. Add the sage and rice and cook for an additional minute, stirring to coat the rice with butter. Continue stirring and add the orange juice. Once the orange juice is fully absorbed, add the vegetable stock in cup increments, waiting until each cup has been absorbed to add another (don’t stop stirring!). Add the pumpkin puree with the last cup of vegetable stock. Once absorbed, stir in the cheese. Remove from heat, and enjoy!

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