Simple, Creamy Garden Pumpkin Risotto

Ever end up with an overwhelming amount of those lovely orange orbs when the gardening season draws to a close? Yeah, me too. Sometimes my enthusiasm for pumpkin is much greater in the Spring than in the Fall, when I find myself drowning in them. Can I tell you a secret? I don’t really even like pumpkin. Gasp! I know. Sacrilegious. Let’s just say you won’t find me in line for a Pumpkin Spice Latte at a certain coffee shop come the turn of the season. But you know what I will gladly line up for anytime!? Risotto. Throw some of your garden pumpkins in the oven for a good long roast, scoop out the guts and turn that magic into Garden Pumpkin Risotto. It’s everything good about fall, without the PSL.

My first taste of risotto

I’ll never forget the first time I had risotto. I was at the very end of my time in culinary school. Which in our program, meant an internship at a local restaurant. I was lucky enough to land a spot at a fabulous French/PNW restaurant called Paley’s Place, and as you might imagine, I was nervous as could be.

The first night, after a long shift watching, waiting and trying to learn as much as I possibly could, one of the cooks behind the line set a steaming plate of something up in the pass. He nodded at the plate and simply said, “Try it.” I didn’t know what it was, but I was starving and exhausted, and more than willingly plunged my spoon into the glorious mound of starchy goodness.

The variety I tried that night was a winter version; topped with salty preserved lemon and butter braised Dungeness crab. It absolutely melted in my mouth and warmed me down to the tips of my toes. Despite feeling out of place all night long- in this unfamiliar kitchen filled with strange people- after I’d tasted one spoonful of that risotto, I was home.

I would spend the next year in that tiny restaurant kitchen, eventually having the opportunity to cook the famous risotto myself. And now, when the season turns, the leaves begin to fall and the cold creeps in to our little old farmhouse, I happily haul out my dutch oven and set to work on a giant batch of my own Garden Pumpkin Risotto.

Why is risotto so tasty?

What is risotto? It is a type of rice?

Well, if you’ve never made risotto before, it is an Italian rice dish traditionally made with Arborio rice. My two favorite brands are Lundberg and Rice Select. If you are able to make it with homemade bone broth it becomes that much more nourishing, not to mention gut-friendly. I also try to use Dry Farms Wine, even to cook with, as so many wines unfortunately contain less-than-ideal ingredients. While it is a rich and decadent dish thanks to the cheese and starchy rice, when you make it at home from scratch, risotto is a healthy, delicious option for dinner.

Making the Garden Pumpkin Risotto

This is not a meal for a night that’s rushed. Save it for a weekend or a time when you can really take the time to enjoy the process. There’s just something special about standing over the stove, stirring and stirring. Convincing each tiny kernel of rice to release its creaminess with every pass of the spoon. Adding in fresh, fragrant pumpkin grown in your very own garden. And sprinkling in the fluffy pile of salty, shaved cheese.

I like Pecorino with the Garden Pumpkin Risotto instead of the traditional Parmesan. Pecorino is a little bit saltier, a little more strongly flavored which plays nicely with the more mild pumpkin. Served with fresh sage, still thriving out in the garden. Topped with crispy crumbles of prosciutto and some shaved Pecorino, this dish is a real crowd pleaser. Not to mention a perfect use for the giant pile of pumpkins you may have left out in your garden.

What to eat with pumpkin risotto?

As risotto can be served as either an entree or side dish- but often as a side dish if you’re feeling a family- I find that it goes best with Pork Tenderloin. When making a more labor intensive dish like the pumpkin risotto, it’s good idea to keep the other aspects of the meal somewhat simple. Throw together a quick and easy honey mustard marinade for your tenderloin, sear it in a cast-iron skillet and let it finish up in the oven while you stir your risotto.

Give this dish a try! And thank me later.

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