Pumpkin Risotto With Saffron and Peas

If you have any leftover fresh pumpkin lime we had, this hearty dish combines puréed pumpkin and cubed pumpkin with fresh peas and saffron for a delicious first course. Here’s how I do it:

Ingredients

2 cups fresh pumpkin cubed, or any hearty winter squash

2 tbs olive oil

4 tbs butter

2-3 threads saffron (optional)

pinch of paprika and nutmeg

1 and 1/2 cups Arborio rice

1 small white onion

1/2 cup white wine

4-5 cups stock, chicken or vegetable

1/2 cup fresh or frozen peas

Parmesan cheese (optional)

In a deep skillet add the butter and olive oil then add the onions and sauté 2-3 mins Steam the cubed pumpkin till softened. Set half aside, the other half use an immersion blender and purée till soft, season with salt, pepper a pinch of paprika and nutmeg and a splash of cream or milk.. Add the rice to the skillet and toast it for a few mins then add the wine and let it absorb. Keep a pot with the stock on a low simmer next to the skillet and add 1 ladle at a time of hot stock to the rice while stirring often. Add the saffron to the rice continue to stir till all the stock is absorbed. A few minutes before the rice is done add the pumpkin purée, cubed pumpkin and peas and 1/2 cup grated Parmesan cheese, incorporate together and serve.