Creamy Pumpkin Risotto
  • 1 pie pumpkin (2 pounds)roasted and pureed
  • 2tbsp olive oil
  • 2 shallotschopped
  • 1cup arborio rice
  • 1cup white wine or apple cider
  • 3 to 4cups chicken stock, or vegetable stock
  • 2tbsp fresh thyme
  • 4tbsp mascarpone cheese, or cream cheese
  • 2tbsp butter
  • salt and pepper to taste
  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