Pumpkin Risotto

5.0 (1 reviews)
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1 cup diced sweet yellow onion
2 cups arborio rice
1 cup Pinot Grigio
1/4 cup slivered almonds
2 cups vegetable stock combined with 2 cups water
1 cup pumpkin
1 tsp. grated ginger
1 tsp. grated nutmeg
4 sprigs mint, sliced
1 Tbsp. olive oil
Salt, to taste
Pepper, to taste

• Dice the onion and sauté over medium heat until translucent. (This occurs just before the onion starts to brown.)
• Lower the heat to low or medium-low and add the rice. Cook for approximately 2 or 3 minutes, then slowly add the Pinot Grigio, stirring until absorbed.
• Add the almonds so that they will soften as you develop the risotto.
• Slowly add in small amounts of the vegetable stock-and-water mixture, setting aside 1 cup. Stir continuously until the liquid is absorbed. (This can take 30 minutes, and it’s important to stir the rice often to develop the gluten and create the creaminess of a proper risotto.)
• When 3 cups of the vegetable stock-and-water mixture have been added, add the pumpkin, ginger, and nutmeg, then slowly stir in the remaining cup of the stock mixture until absorbed into the rice.
• Stir in the mint and let cook for an additional 2 minutes. Remove from the heat and add the olive oil, salt, and pepper before serving.
• The best way I’ve found to serve this is in pumpkin bowls. For individual servings, get a mini pumpkin for each person you will serve, and slice the tops off at a diagonal angle. Hollow out the insides and roast the shells for about 10 minutes at 350°F. Fill with the risotto, and top with a sprig of mint.
• The other way to serve this is best for a party where people will be serving themselves. Use a medium-size pumpkin and follow the same technique described above. This is a pretty, unusual holiday dish that’s guaranteed to please.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind