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Edible Boston | Pumpkin Risotto

Edible Boston | Pumpkin Risotto
From edible Boston | Pumpkin Salvage

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.

Serves 2–4

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.

Weco Hospitality

Weco Hospitality

We’re Rachel and Gav, and we love to cook. We started WECO HOSPITALITY because of the current pandemic. For us, like many others, our careers have been put on hold. However, now more than ever we need to stick together, so we decided to offer a service that not only feeds our passion but feeds you too.