More risotto…this is so worth the effort. The savory pumpkin flavor, coupled with the tangy bite of ginger, is pretty amazing. And it provides you with a good excuse to sip a lovely wine while you cook.
Peppery Pumpkin Risotto
1 3/4 cups Arborio rice
1 tablespoon butter
1 small yellow onion, diced
1/2 cup sweet white wine (I used a fabulous Riesling – pick something you like to drink, you’re only using half a cup in the recipe!)
4 1/2 cups gluten-free chicken or vegetable broth
1 1/2 cups cooked pumpkin or 15 oz can pumpkin puree
1 1/2 teaspoons grated fresh ginger
1/4 teaspoon cayenne pepper
1 cup grated Parmesan or asiago cheese
salt and freshly ground black pepper, to taste
Pour yourself a glass of Riesling and start sipping. Rinse the rice in a mesh strainer and drain.
In a large skillet, combine the butter and onion and saute over medium heat until the onion is soft, about 6 minutes.
Add the rice and stir until well coated with butter. Increase the heat to medium-high d add the 1/2 cup wine. Stir constantly until the wine has been absorbed. Sip a little more of your glass of Riesling.
Begin to add broth, 1/2 cup at a time, stirring constantly and adding more liquid as it is absorbed. Once the rice has absorbed all the broth, reduce the heat to medium low and taste the rice to check the texture. the rice should be firm, but cooked through. If the rice is too hard or dry, add additional broth or water, 1/2 cup at a time.
When the rice reaches the desired texture, stir in the pumpkin, ginger, and cayenne pepper. Cook, stirring constantly, for 2 to 3 minutes. The dish will really thicken up at this point. Stir in the cheese, season with salt and pepper to taste, and enjoy it with the remainder of your Riesling.