Pumpkin Week continues! Did y'all see Mary at Linvilla Orchards yesterday? She led our In the Kitchen with David foodie chat from their giant pumpkin patch and found out some great baking-with-pumpkin tips from Norm, Linvilla's farm manager.
If you have a blue hubbard or peanut pumpkin on hand—or even just a can of pumpkin puree—you can also make another tasty recipe…pumpkin risotto. This is the In the Kitchen with David team's all-time favorite dish. It's perfect with pork, chicken, or even on its own!
Pumpkin Risotto
This recipe is prepared with the Technique® 10-Piece Hard Anodized Dishwasher Safe Set (K36575).
Bring the chicken broth to a slight simmer in a saucepan over medium-low heat. Reduce the heat to low to keep the broth hot.
Add the olive oil to a deep-sided skillet or sauté pan and set the heat to medium. Sauté the onion for 3–5 minutes, or until soft. Add the rice and cook, stirring, for 1–2 minutes.
Add 1 cup of chicken broth to the rice and stir. When the liquid has completely absorbed, add another cup of liquid. Do not stop stirring. Repeat this process until you've used all (or most of) the broth and the rice is tender and creamy-looking, but still al dente, about 15–20 minutes total. During cooking, check and adjust the heat, as needed, to maintain a steady simmer.
Stir in the pumpkin, Parmesan, black pepper, salt, butter, and sage. Continue to cook until the butter has melted and the ingredients are well-combined.
Give this a try this week, foodies, and tell me what you thought here in my blog. Also tell me what other savory pumpkin recipes you're making this autumn. Have you made pumpkin soup or chili? Maybe a pumpkin pasta? Remember—I won't be seeing you for In the Kitchen with David on Wednesday…there's some special programming in store. But, I'll see you again this Sunday at Noon ET as usual.