Gluten-Free Pumpkin Risotto: A wonderful gluten-free side dish with a slight pumpkin / spice accent.
This recipe extends the basic risotto recipe with a seaononal twist - pumpkin. It's a mild and pleasant addition to the standard risotto, and will make a perfect complement to many meals.
Text Version of Gluten-Free Recipe
Ingredients
This very simple "recipe" leverages my previous gluten-free recipe that I posted here: gluten-free baked pumpkin recipe. Though, you could certainly use canned pumpkin puree instead of baking a pumpkin-pie pumpkin up for just this recipe.
1 Cup Risotto (uncooked)
2 Tablespoons Olive Oil
¾ Cup Vegetable Broth
¾ Cup Organic Whole Milk*
1½ Cups Water
¼ Teaspoon Salt (optional)
¼ to ½ Teaspoon Cinnamon (or to taste)
1 Cup (packed) Flesh from Cooked Pumpkin-Pie Pumpkin
(i.e., roughly half of one small baked pumpkin-pie pumpkin)
*Note: Can substitute soy milk for the organic whole milk. Or, remove milk and increase vegetable broth to 1 Cup and water to 2 Cups. Risotto will not be as creamy with such substitutions.
Directions
Begin by baking the pumpkin pie pumpkin according to my prior blog (baked pumpkin recipe) and go as far as scraping out the cooked flesh into a bowl (once baked pumpkin is cool enough to safely handle). Once pumpkin flesh is ready for use, proceed.
In medium (2 Quart) sauce pan stir together Risotto and olive oil over medium-high heat. Continue to stir for approximately one minute.
Add remaining ingredients (this includes the pumpkin) and stir. Bring to boil and then cover. Reduce heat and allow to simmer for 20-25 minutes (Check after 20 minutes. If liquid has been absorbed and a creamy sauce remains, Risotto is done - if not, stir and continue to simmer until done.
Give the risotto a final stir prior to serving. Garnish (optionally) with Cinnamon as pictured.
