Fall…for Risotto
By Jillian A. Mills Photography by Marty Snortum Studio

Fall…what a wonderful season. The crispness of the air, the approaching holidays and crackling fireplaces all serve to make this time of year seem somehow cozier than the others.

Who doesn’t love to come in from the cold to a delicious, hot meal? With a bounty of wonderful harvest fruits and vegetables tempting us in the grocery isles, it isn’t any wonder when we find ourselves toting them to our cars and into our homes. Of course, then remains the question: how to prepare them?

One very seasonable fruit is the beloved pumpkin. Yes, a pumpkin, because it has seeds in its edible flesh, is considered a fruit not a vegetable. Pumpkins, whose name originated from the Greek word “pepon” meaning “large melon”, are festive to display not to mention delicious to eat. Though a lot of us think immediately of pie in relation o pumpkin, there are endless other ways to enjoy this autumn crop.

As a bonus of incorporating pumpkin into your holiday menu, you have the assurance hat it is not only tasty, but good for you as well. In fact, the rich orange color that pumpkins boast is a direct result of the enormous amounts of lutein they contain, which is great for your eyes (so you can see that
lovely color) and alpha- and beta-carotenes, which are fantastic natural antioxidants. It is also 90 percent water, and thus considered a low calorie food to boot.

A superb way to enjoy pumpkin is in a risotto. Risottos are rice dishes and though there are many ways in which they may be prepared, many chefs will not consider it a true “risotto” if the rice is not toasted and or sautéed briefly in oil before the broth is added. Creating a risotto using fresh pumpkin adds a wonderfully unique flavor and texture to this classic Italian fare.

This Fresh Pumpkin Risotto can be served as a main course complimented by a garden salad or as a mouth-watering side to baked chicken or roasted turkey. Either way you choose to serve it, you may just find this simple recipe becoming a staple of your holiday meals

Heat the broth in a medium saucepan over moderately low heat and keep at a simmer.

In a large saucepan, heat the oil over moderate heat. Add the onion and sauté about 8 minutes, or until soft but not brown. Add the pumpkin and sauté another 5 minutes. Stir in the sage.

Add the rice and sauté, stirring constantly for about a minute. Slowly add the broth, about 1/4 cup at a time, stirring frequently. Don't add more broth until all the liquid has been absorbed. After the 2 cups of broth have been absorbed, the rice should be tender; add more broth if needed.

Slowly stir in the cheese and add salt and add salt and pepper to taste. Serve hot.
* Sent by the “Heart Healthy Chef” from El Paso, Texas

Pumpkins provided by Melissa’s World Variety Produce. www.melissas.com

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