Wednesday, November 2, 2016

On A Pumpkin Roll

Pumpkin 101 Dissection
Step One- Reimagine this pumpkin  to be something else like Cinnamon Spiced Pumpkin Risotto 
Step Two-Dissection
First, remove the stem. Use a butter knife that you don’t care about too much (it may get bent) and run it around the edge of the stem to loosen it up then pry it off with the butter knife.

Cut pumpkin in half down the middle, right through where that stem used to be BUT you need a very sharp knife for this step.
Scoop our seeds and cut into wedges. 

Place pumpkin slices on baking sheet that has been covered with parchment paper. Drizzle slices with olive oil and rub on both sides of pumpkin wedges. Season with salt, 1 tsp. pumpkin pie spice mix  and 1 TB. brown sugar. Roast for 20-25 minutes, depending on thickness of pumpkin slices. Remove skin and mash into puree.  

Cook's notes: If all this has tired you out a wee bit with steps and the immensity of dissecting a pumpkin there's always 
 Cinnamon Spiced Pumpkin Parmesan Risotto
Cook's Notes: The taste and flavor of this risotto totally took me by surprise. It was very delicious and quite addictive. Saigon cinnamon was the perfect spice to pair with the Arborio rice and pumpkin. Parmesan cheese adds to the creamy texture of this risotto. Pair the side with shrimp, salmon or chicken. Recipe adapted from BHG.
Ingredients:

  • 2 TB. butter
  • 1 cup finely chopped onion
  • 1 clove garlic, minced
  • 2 cups uncooked Arborio rice
  • 3/4 cup dry white wine
  • 1/2 tsp. dried ground sage or 1 TB. fresh sage, minced
  • 5 cups chicken broth or gluten-free chicken broth
  • 1/2 cup canned pumpkin puree
  • 1 cup grated Parmigiano-Reggiano cheese 
  • 1/2-1 tsp. Saigon cinnamon 
Directions:
  • In a large fry pan heat butter over medium heat until melted. Add onion and garlic; cook about 3 minutes or until tender, stirring occasionally. Add rice; cook and stir for 2 minutes. Carefully add wine; cook and stir until liquid is absorbed. Stir in snipped sage or dried sage.
  • Meanwhile, in a large saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1 cup of the warm broth mixture to rice mixture, stirring constantly. Continue to cook and stir over medium heat until most of the liquid is absorbed. Repeat step one cup at a time cooking and stirring just until rice is tender but firm and risotto is creamy and all broth is used.
  • Stir in pumpkin, Saigon cinnamon and 1 cup shredded cheese. Cook about 2 minutes or until heated through, stirring occasionally. If desired, top each serving with shaved cheese and sage leaves.
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2 comments:

  1. You always expose me to the most interesting recipes.

    Where are they dumping pumpkins for a pumpkin roll?

    ReplyDelete
  2. I do not know where this pumpkin dump roll is but I was intrigued with idea when I saw the photo and it is rather clever. The risotto really was quite good. I would certainly make it again

    ReplyDelete