Pumpkin Risotto

By Jason Kolnos Posted Oct. 15, 2015 From The Cape Cod Times The leaves are changing color, the fall air is crisp and the flavor of pumpkin is on the palates of many Cape Codders. These orange orbs of autumn joy are a very versatile fruit that can be incorporated into a variety of dishes. Even into the beer to wash them down with! And when you combine pumpkin with a classy rice dish, the yummy meter goes through the roof. That's certainly the case with the Pumpkin Risotto recipe created by Executive Chef Eric Pezzulo at Wicked Restaurant and Wine Bar in Mashpee. The pro shared this pumpkin dish with us and the restaurant recently featured it in a special that also included seared day boat scallops, cranberry citrus butter sauce, roasted acorn squash and fall spinach ragout.

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Ingredients

• 2 ounces butter
• 2 cups diced onions
• 1 tablespoon chopped garlic
• 8 ounces pumpkin purée (fresh or canned)
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 2 ounces maple syrup
• 20 ounces arborio rice
• 1 cup apple cider
• 48 ounces vegetable stock

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Directions

Sweat (soften without browning) onions and garlic in butter in a pot. Add the rice and coat it with the mixture. Heat the apple cider and vegetable stock and slowly add that to the rice while stirring with a wooden spoon. Add the seasonings and the maple syrup and viola!, there is the pumpkin risotto. Wicked Restaurant and Wine Bar served their pumpkin risotto atop roasted acorn squash rings. Here's that recipe:

• 2 acorn squash (no need to peel the skin)
• 2 tablespoons of melted butter
• 1 tablespoon of honey

Wash squash or over the ends and cut the squash into 1/2-inch rings and remove the seeds. Brush with melted butter or olive oil along with the honey and sprinkle with salt and pepper on both sides of the squash rings. Lay them on a parchment paper-lined cookie sheet and bake uncovered at 400 degrees for approximately 20 to 30 minutes or until a golden color with a tender flesh, turning once half-way through.