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Author Notes: Okay, so it’s Sunday after Thanksgiving. Like a good foodie you’ve taken the time on Saturday to make fresh turkey stock out of the left over bones, skin, etc. And, secreted away in the back of the fridge is half a can of pumpkin purée left from making the pumpkin cheese cake. And you can’t stand turkey and dressing and cranberry sauce anymore, oh please not again! The answer, or at least part is, a pumpkin risotto (the other part is a nice steak). This is adapted from a squash risotto that uses leftover sautéd winter squash, which makes for nice chunks when stirred in at the end—but with the purée it comes out really smooth and creamy. Personally, if you cook the rice until more than al dente, and watch the liquid, you don't need to add cheese to make the risotto creamy. —Richard
- 1 medium sized onion
- 1/2 cup pumpkin purée (not pie filling)
- 2 tablespoons olive oil
- 2 tablespoons butter (or 4 tablespoons olive oil if you prefer)
- 1 cup arborio rice (or other risotto rice)
- 3 to 5 cups fresh turkey stock, or other
- salt and pepper to taste
- sauté the onion in the oil and butter until soft and beginning to brown
- add rice and lower heat to medium, stir steadily until rice begins to turn translucent
- add a cup of stock and adjust heat to low simmer
- stir regularly and add more liquid as needed, after about 25 minutes, check consistency of rice, should be soft, but with some body
- turn off heat under risotto, slice steak (which should have been resting just about 5 minutes) and plate with risotto
- add pumpkin purèe, mix thoroughly until smooth, make sure remaining liquid is cooked off, so it is creamy, not soupy