Pumpkin & Pear Risotto
Pasta & Side Dishes
The sweetness of the pear and texture of the pumpkin make this risotto a delicious side dish. Great with caramelized seared scallops, turkey or pork.
Roast pumpkin, ahead of time, with a little olive oil, salt and pepper and a hint of nutmeg in a 375 degree oven.
When tender and starting to turn brown, remove from pan, purée and set aside (can be made ahead).
Heat butter and oil in a heavy medium-size wide pot, add shallots and sauté. Add rice and stir with a wooden spoon, making sure all grains are coated with oil. Add wine and stir until completely absorbed.
Heat broth to a steady simmer in a large pot.
Once absorbed, start adding broth, a ladle at a time, stirring frequently, after each addition. After 20 minutes, of repeating this same process, the risotto will be tender, but firm.
Add pumpkin, pear, butter and cheese and stir again to combine to a creamy texture. Serve immediately.