Pumpkin season

I heard somewhere that this was a good year for pumpkin farmers, and based on how cheap pumkins have been at the grocery store, I believe it. I made pumpkin cupcakes (which were a disappointment to me, but other people seemed to like them), and pumpkin pasta (next time we'll use cooked spinach, and no parsley) and the best pumpkin recipe so far, a creamy risotto.

Served with spinach and a spicy honey and sage chicken, the risotto was the best (and biggest) part of the meal.

The recipe:

1/3 C olive oil
1 C onion, chopped
1 T garlic, minced
2 C orzo
1 C cooking wine
5 - 5 1/2 C chicken or vegetable stock
1/2 sugar pumpkin (about 4 C)
1/2 C grated parmesan
4 T butter

Heat oven to 425. Bake 1/4 pumpkin until soft, about 30 minutes. When done, remove the skin and puree.

Heat the olive oil in a saucepan over medium-high heat. Saute the onion and garlic and stir continuously until softened (3-4 mins). Add the orzo and stir to coat.

Add the wine and continue cooking, stirring often, until it has been absorbed by the rice. Add two cups of stock and cook until absorbed. Add the rest of the stock one cup at a time until the liquid is absorbed and the rice is al dente.

Peel the remaining 1/4 pumpkin, chop into small pieces, and saute in a little butter until tender.

Stir the pumpkin puree and the diced pumkin into the orzo and reduce heat to very low. Stir in the parmesan. Serve.



*This recipe makes A LOT- main dish for four or five, side dish for eight- but is great as leftovers. I won't half it in the future, because I liked being able to have it for a couple days afterward.

**Traditionally, risotto's made with arborio rice. I like orzo because it has a similar chewy texture, but costs way less.