As you may have read in some of my recent posts, gluten has decided to team up on me, and wreak havoc on my body- inside and out, anytime I attempt to eat it. Goodbye pastas, pastries and bread. I love you, but you have hurt me, and it is time to say goodbye. Finding other items to eat has been a bit of a challenge. Do you know how much of our foods contain gluten! A lot of everyday food items! I had become accustomed to eating everything with toast, or on a bed of pasta to help fill me up. So when I discovered risotto, it was a good day for me!
If you had asked me a month ago what risotto was I would have been able to tell you two things.
1.) It was a dinner item that came in a bowl.
2.) Gordon Ramsey talks about it a lot.
Risotto is just one of those foods that I happened to never have up until recently. And it wasn’t until I saw a recipe for a pumpkin risotto that I became interested in it. When I learned it was a rice, and therefore gluten free- that was it! I had to try it.
I looked up a few recipes, and concocted my own version of an autumn inspired risotto. The flavors of sweet roasted apples, savory sausage and hearty roasted pumpkin were made to dance together in this amazing dish. It’s the perfect food to eat on a cool autumn day.
Roasted Pumpkin Risotto
(Serves about 4)
1 small sugar pumpkin, peeled, seeded and diced into bite sized cubes
1 medium golden delicious apples, peeled and diced into bite sized cubes
1 teaspoon pumpkin pie spice
3 tablespoons olive oil, divided use
½ teaspoons salt
½ teaspoons black pepper
3 tablespoons butter, divided use
1 small yellow onion, diced
1 1/2 cup Arborio Rice
½ cups white wine
5 cups well seasoned chicken stock
¼ cup shaved Parmesan Cheese
4 leaves fresh sage, chopped
Preheat your oven to 350 degrees. Line a baking sheet with foil. Spray with olive oil cooking spray. If you do not have olive oil cooking spray then drizzle olive oil onto the pan and spread it around with a clean paper towel.
Toss the pumpkin and apple together with the pumpkin pie spice, salt, pepper and a drizzle of olive oil. Spread the mixture out evenly on the baking sheet and bake for 40 minute, stirring halfway through to ensure even roasting. Set aside.
Heat up your well seasoned chicken stock, and keep at a simmer.
Preheat a large pot over medium heat, and add 2 tbl of butter and one tbl of olive oil to the pan. Add the onion and cook until translucent, 3-5 minutes.
Add in the rice and stir to coat the rice in the onions and butter. When you start to hear the rice popping, and before it browns, add in the white wine.
When the rice has completely absorbed the wine, add in one cup of the simmering chicken stock. Stir to incorporate. Keep the mixture at a strong simmer, and stir frequently making sure to scrape the bottom- you don’t want this to burn! When the rice has almost completely absorbed the stock (3-5 minutes), add in another cup of chicken stock and repeat the process. This process should take about an half an hour.
Once all of the stock has been absorbed, take off of the heat. Add in the rest of the butter, the roasted pumpkin and apple and the chopped sage. Sprinkle in a bit of salt, and a little more stock if you prefer a creamier risotto. Serve immediately. Enjoy!
Note: Risotto is intended to be served immediately, and doesn’t keep well. If you have leftovers, heat up over low heat with warm chicken stock, but don’t expect the same flavor or texture.
See what else you can do with a pumpkin!