Creamy Pumpkin Risotto

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Creamy Pumpkin Risotto

Ingredients
  • 1 pie pumpkin (2 pounds) roasted and pureed
  • 2 tbsp olive oil
  • 2 shallots chopped
  • 1 cup arborio rice
  • 1 cup white wine or apple cider
  • 3 to 4 cups chicken stock, or vegetable stock
  • 2 tbsp fresh thyme
  • 4 tbsp mascarpone cheese, or cream cheese
  • 2 tbsp butter
  • salt and pepper to taste
Instructions
  1. Cook shallots in olive oil over medium low heat until translucent.
  2. Add rice to pan and stir to coat in oil, continue to toast rice for 2 to 4 minutes. Pour wine to cover rice and cook until all liquid has evaporated.
  3. Add 1 cup of stock and cook until almost all liquid has evaporated, stirring GENTLY, occasionally. Add another cup of stock and repeat..., until rice is tender but still firm (al dente).
  4. Add 1/2 to 3/4 cup pumpkin puree, thyme, cheese and butter and stir to finish.
Ingredients
  • 1 pie pumpkin (2 pounds) roasted and pureed
  • 2 tbsp olive oil
  • 2 shallots chopped
  • 1 cup arborio rice
  • 1 cup white wine or apple cider
  • 3 to 4 cups chicken stock, or vegetable stock
  • 2 tbsp fresh thyme
  • 4 tbsp mascarpone cheese, or cream cheese
  • 2 tbsp butter
  • salt and pepper to taste
Instructions
  1. Cook shallots in olive oil over medium low heat until translucent.
  2. Add rice to pan and stir to coat in oil, continue to toast rice for 2 to 4 minutes. Pour wine to cover rice and cook until all liquid has evaporated.
  3. Add 1 cup of stock and cook until almost all liquid has evaporated, stirring GENTLY, occasionally. Add another cup of stock and repeat..., until rice is tender but still firm (al dente).
  4. Add 1/2 to 3/4 cup pumpkin puree, thyme, cheese and butter and stir to finish.
Recipe Notes

Serves 6

Chef Jeremy Gillmore, Sobeys Elmwood Drive

Squash and Ginger Soup

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Squash and Ginger Soup

Ingredients
  • 2 large Butternut Squash peeled and cubed
  • 2 onions chopped
  • 2 cloves garlic minced
  • 4 tbsp ginger chopped
  • 1 cup white wine or apple cider
  • 1 tsp clove ground
  • 1 tsp cinnamon ground
  • 2 tbsp butter
  • 2 litres vegetable stock or water
  • 1 litre whipping cream
  • salt and pepper to taste
Instructions
  1. Cook onion, garlic and ginger in butter over medium low heat until softened and beginning to turn golden brown.
  2. Add squash, cinnamon and cloves and stir. Deglaze with white wine and reduce until almost all liquid has evaporated.
  3. Add stock to just cover squash and simmer until squash is tender. Add cream and bring back to simmer.
  4. Working in batches, puree in a blender until smooth. Add more cream for a smoother consistency. Season with salt and pepper to taste.
Ingredients
  • 2 large Butternut Squash peeled and cubed
  • 2 onions chopped
  • 2 cloves garlic minced
  • 4 tbsp ginger chopped
  • 1 cup white wine or apple cider
  • 1 tsp clove ground
  • 1 tsp cinnamon ground
  • 2 tbsp butter
  • 2 litres vegetable stock or water
  • 1 litre whipping cream
  • salt and pepper to taste
Instructions
  1. Cook onion, garlic and ginger in butter over medium low heat until softened and beginning to turn golden brown.
  2. Add squash, cinnamon and cloves and stir. Deglaze with white wine and reduce until almost all liquid has evaporated.
  3. Add stock to just cover squash and simmer until squash is tender. Add cream and bring back to simmer.
  4. Working in batches, puree in a blender until smooth. Add more cream for a smoother consistency. Season with salt and pepper to taste.
Recipe Notes

Chef Jeremy Gillmore, Sobeys Elmwood Drive, Moncton NB