The creamy texture and subtle sweetness of roasted pumpkin goes incredibly well with salty Pecorino cheese, and the two meet harmoniously stirred through grains of perfectly cooked rice. Seasonal aromatics and sweet alliums accentuate the floral and pungent notes of the pumpkin, which is all brightened nicely with the subtle acidity of saffron and some white wine. Topped with baked pumpkin chips, this classic risotto with an autumn twist will warm you from the inside out.
1 medium sized pumpkin or squash, for puree
2 cups arborio rice
1 cup dry white wine (like dry Riesling)
3–5 strands spanish saffron
2 quarts pumpkin stock
4 tablespoons unsalted butter
¼ cup chopped ginger, reserving trimmings for stock
¼ cup minced shallot, reserving trimmings and skins for stock
1 cup finely diced white onion, reserving trimmings and skins for stock
1 cup finely diced fennel, reserving trimmings for stock
2 cups pumpkin purée
¼ cup chopped fresh thyme and sage leaves, plus more for garnish, reserving stems for stock
½ cup grated Pecorino Romano cheese, plus more for garnish
½ cup fried pumpkin chips for garnish (optional)
Finish reading the recipe for Pumpkin Risotto on edible Boston | This recipe appeared as an online exclusive in November 2019 as part of a larger story on Pumpkins.