We love pumpkin everything during the fall and what better way to enjoy roasted pumpkin and your favorite pumpkin beer than in a deliciously creamy risotto?
Our Signature Series Smashed Pumpkin not only makes a great ingredient for this dish but the full-bodied yet balanced character of this beer makes for a perfect accompaniment to this rich pumpkin risotto.
While this recipe may be a bit more time consuming than most of our other favorites, it is well worth the effort and the wait.
|1 cup chopped carrot
1 medium yellow onion
1 small sugar pie pumpkin
½ tsp nutmeg
Salt and Pepper to taste
|1 ½ cup Arborio rice
4 cups chicken broth
2 cups Shipyard Smashed Pumpkin
½ cup Parmesan cheese
Extra Virgin Olive Oil
Cut the pumpkin in half and remove the seeds. Place cut-side up on a cookie sheet, drizzle extra virgin olive oil over the flesh and place in a 350 oven for about 40 mins or until the skin starts to peel away from the flesh.
Remove one half from the oven and let cool. Remove the skin, chop into small cubes, and set aside. Continue to roast the other half until fully cooked, about 15-20 more minutes.
In a large flat bottom pan or Dutch oven over medium-high heat, add a tablespoon of extra virgin olive oil and sauté the chopped carrot and yellow onion until tender. Add the chopped pumpkin, salt and pepper. Cook for 1 minute. Add the Arborio rice and cook until the grains become slightly translucent.
Start adding the chicken broth and Smashed Pumpkin mixture, 1 cup at a time, to the rice. Continue to stir until all of the liquid is absorbed and repeat until the liquid is gone and the rice is tender.
Stir in the nutmeg, Parmesan, salt and pepper to taste, and drizzle with extra virgin olive oil. Use the remaining roasted pumpkin to garnish.
Pour yourself a glass of Smashed Pumpkin and enjoy!
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