Greetings earthlings and welcome to day three of "The Twelve Days of Pumpkins." If you missed Spicy Pumpkin Fries or Curry Pumpkin Soup, or just want to stay caught up on the pumpkin madness (yes, 'tis madness, I say, but 'tis delicious madness), click here to head to a page full of pumpkin goodness, the whole pumpkin goodness, and nothing but the pumpkin goodness. You can't handle the pumpkin goodness!
On the third day of pumpkins, my true love gave to me...
This risotto was inspired by a favorite dish at Automatic Slims in Memphis (where, by the way, they have super creative $5 martinis before 7pm). By inspired, I mean that I was quite intrigued by the concept of taking what would normally be a risotto dish with small chunks of chicken and substituting a vegetable -- er -- fruit (yes, folks, pumpkins are fruit).
Cook time: 15-25 min
Total time: 30-40 min
Yield: 4-6 Servings
- 2 cups Orzo or Aborio Rice
- 6 cups Water
- 1/2 tablespoon Sage
- 1/2 tablespoon Fresh Basil
- 1 Tomato
- 1/8 Pumpkin
- 2 tablespoons Pine Nuts
- 1 teaspoon Fresh Cracked Pepper
- 1/2 teaspoon Salt
- 1/2 tablespoon Olive Oil
- 1/2 teaspoon Cinnamon
- Preheat the oven to 350
- Peel pumpkin using a potato peeler
- Cut 1/8 of the pumpkin into small squares, about 1/2 inch thick.
- Toss pumpkin squares with Olive Oil, Cinnamon, Salt, and Pepper.
- Spread in a single layer on a parchment-lined cookie sheet and bake for 20-25 minutes, or until pieces are easily pierced by a toothpick. Set aside to cool.
- Heat water until boiling, then add rice and stir occasionally.
- After 8 minutes (Orzo) or 18 minutes (Aborio), drain rice and put back into pot. Add pumpkin cubes, pine nuts, and sage.
- Garnish with tomato slices and fresh basil.
One more thing before you go -- head over to The Hunger Site, where all you have to do is click a yellow button and the folks running the show will donate money to and food for hungry bellies in Africa. I mean... how can you say no to that? You're combating hunger... for free.