Yid.Dish: Pumpkin Risotto

By Chef Laura Frankel

Published December 17, 2005.
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6 baby pumpkins-tops cut off and reserved, hollowed out to create a cavity

JCarrot

2 T. butter

2 T. Olive oil

1 shallot chopped

1 clove of garlic-chopped

1 ¾ cups Arborio rice

2 pints boiling vegetable stock

1 cup pumpkin puree

¼ cup of cream

3 T. Mascarpone cheese

¼ cup Parmesan cheese

¼ cup fresh herbs for garnish

Toasted pumpkin seeds (optional)

1) Melt the butter with the olive oil in a medium sauce pan. Add the shallots and garlic and cook over low heat until translucent. Add the rice and stir to coat the grains with the butter.

2) Add stock by the ladleful and stir completely until each addition has been absorbed. When the rice has become al dente (about 15 minutes) add the pumpkin and mascarpone and stir to combine. Then stir in the cream. Add salt and pepper to taste. Sprinkle with cheese and herbs. Ladle into prepared pumpkins and serve garnished with toasted pumpkin seeds.


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