Meatless Mondays: Pumpkin Risotto

<Meatless Mondays is a national campaign that asks people to cut out meat from their diets one day a week in order to improve personal and environmental health. Change.org provides a seasonal, vegetarian recipe every Monday. For more Meatless Mondays meal options, see here, here, here, here, and here.

If you've read past recipes in this series, you may have noticed a theme in that many of the dishes are simply foundations that allow for flexibility depending on what types of seasonal vegetables you have at home. The Farmstand Fried Rice and Red Lentil Curry recipes are good examples, and this recipe is no different.

For those who are used to cooking with meat, it can be intimidating to learn vegetarian cooking "techniques." However, once you've developed a few solid formulas, it's incredibly easy to vary recipes with different vegetables or spices. I will occasionally cook the same "dish" several times a week, but because of different flavor profiles and main ingredients, it never feels like eating the same thing twice.

Risotto can be a scary word for the home cook. But despite taking a little time and elbow grease, it's really a simple dish to prepare. It's great for company, as it is familiar, appealing, and impressive. This recipe for pumpkin risotto is just an idea to get you started, but once you try it out, feel free to experiment on your own using different local, seasonal produce.

Pumpkin Risotto
Serves 4

1 small sugar pumpkin
Olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
5 to 6 cups vegetable broth
1/2 cup white wine (optional)
1 1/2 cups arborio rice
1/2 cup grated Parmigianno-reggiano (optional), or a spoonful of umeboshi paste* (see note below)
A sprinkling of chopped fresh chives, sage, and/or parsley

1) Cut the pumpkin in half and remove the seeds and strings. Brush one half lightly with olive oil and place cut side down on a baking tray. Peel and dice the other half, spread the pieces out on the same baking tray, and toss lightly with olive oil. Roast at 425 degrees. The diced pumpkin should be tender and just barely browned on the edges, which should take about 20-to-30 minutes. Remove it from the baking tray and set aside when done.

2) The pumpkin half should take about 45 minutes or longer to become tender and slightly brown, so return it to the oven for the necessary amount of time. Once cooked, remove from the oven, scrape the flesh from the skin, and puree. This can be done as you are preparing the risotto.

3) Heat olive oil (a few swirls) in large pan or cast-iron skillet. Add onion, and gently cook over medium-low heat until tender, about 5-to-7 minutes. Add garlic, and cook another minute or two.  Meanwhile, heat broth in a pot and keep simmering on the stove.

4) Add rice to the pot and and stir around for about 1 minute. Add wine (if using), and continue to stir until almost absorbed. Add about 4 ladles worth of stock, and stir constantly. Continue to add broth a ladle or two at a time as it gets absorbed, and stir almost constantly (run your spoon in a straight line through the middle of the rice, and if it doesn't immediately come back together, it's time to add more broth). Rice is done when tender but with a slight bite, about 30-to-35 minutes. It's not necessary to stir it the entire time, but it is good to keep things moving in order to break down the starches and increase the creaminess.

5) When done, remove from heat, quickly stir in pumpkin puree and diced pumpkin, cheese or umeboshi paste (if using), and salt and pepper to taste. Add more broth if necessary so the risotto is very loose (it should spread out on the plate).

6) Top with fresh herbs, and serve immediately.

*Note: Umeboshi paste is pickled plum puree. It adds a saltiness, depth, and body to dishes, and is a great substitute for cheese in this recipe. It is very strong, so just use a small spoonful of it, and stir it in well. Try experimenting with it in other dishes — you just might just get hooked on it.

Photo credit: muffet via Flickr