And the Winner is......

Roasted Pumpkin Risotto sent in by Mellissa Horner-Richardson

I have to say it was very hard deciding the winner and I will be posting all of the entries. (Just click here to see them) The winning recipes, pumpkin risotto was surprisingly easy to make. The flavor was incredible and it was so creamy. The night I made it, I served it with Mushroom Pies but it can easily be served with chicken or beef. So as promised here is the winning recipe!

Roasted Pumpkin Risotto

Serves:

4 to 6 servings

Ingredients

• 2lb pumpkin
  
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 6 cups chicken stock, preferably homemade
• 6 tablespoons (3/4 stick) unsalted butter
• 2 ounces pancetta, diced (or bacon)
• 1/2 cup minced shallots (2 large)
• 1 1/2 cups Arborio rice (10 ounces)
• 1/2 cup dry white wine
• 1 teaspoon saffron threads
• 1 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Peel and then cut the pumpkin into half, remove the seeds, further cut into slices and then into 3/4-inch cubes. You should have about 6 cups. Place the pumpkin on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted pumpkin cubes and Parmesan. Mix well and serve.

H A P P Y  C O O K I N G !!