This pumpkin risotto recipe below combines many of my favorite ingredients to make a delectable dish that is both simple and elegant. It has all the flavors of traditional Jamaican pumpkin rice combined with a rich creamy parmesan cheese sauce. This dish works equally well as a side dish or a simple meatless meal. To view the compete recipe with step-by-step instructions visit my website.
1½Carborio ricemost short or medium grain rice will do
1tspsalt
¼poundpumpkincalbaza or butternut squash, diced small
1TBbutter or olive oil
½smoniondiced small
2clovesgarlicminced
1stalk scallionoptional
1tspthyme leaves
1Cheavy cream
½Cgrated parmesan cheese
Instructions
Cook the rice with salt in a small pot for about 10 minutes. While the rice cooks, prepare the remaining ingredients. In a med saucepan, melt butter over medium heat. Add pumpkin, onion, garlic, and salt. Stir well and sauté for about 2 minutes to release flavors. Reduce heat to med-low and add enough water to cover the pumpkin. Cover and let pumpkin simmer until it's soft. About 7 minutes. Use a fork to mash the pumpkin. Add cheese and cream. Stir well to create a rich pumpkin sauce. Stir in the cooked rice. and scallions