This recipe was originally published in print in 2004.
Make delicious rice cakes from what’s leftover of this pumpkin risotto by shaping into 3-inch patties, coating with gluten-free bread or cracker crumbs and frying in olive oil or butter.
This recipe is by Rebecca Reilly, author of Gluten Free Baking (Simon & Schuster). Get more of her gluten-free pumpkin recipes here.Yields 6 servings
- 1¼ cups diced pumpkin (¼-inch pieces)
- 3-4 cups gluten-free chicken stock
- 1 tablespoon unsalted butter or dairy-free butter substitute
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 cup uncooked Arborio rice
- 1 ounce (⅓ cup) grated Parmigiano-Reggiano cheese or dairy-free cheese substitute
- Salt and pepper, to taste
- Pumpkin seed pesto, for garnish, optional
1Preheat oven to 375 degrees. Toss diced pumpkin in some olive oil. Spread out onto a cookie sheet. Roast in the oven, stirring occasionally until the pumpkin is tender. Set aside.
2Bring stock to a simmer in a small saucepan and keep at a bare simmer, covered.
3Heat the butter and oil in a 2-quart pot. Saute the onion, stirring occasionally, until softened, about 3 minutes.
4Add rice and cook, stirring until the rice feels hot to the touch. Add 1 cup simmering stock and cook at a strong simmer, stirring constantly, until stock is absorbed. Continue simmering, adding stock ½ cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 to 20 minutes total. (There may be broth left over.)
5Remove from heat and stir in diced pumpkin and grated cheese. Season with salt and pepper.
6Serve while hot with a dollop of pumpkin seed pesto.