Where does the time go?

Wow!  November just flew by and here is the LAST Pumpkin recipe... for a while.  Speaking of time flying by... let's make some Risotto!

Risotto = Time! Right?!  Well, yes, but not nearly as much time as you may be thinking!  If you are familiar with making risotto, then you know that it does require a lot of stirring and constant watching.  What if I told you, that you could actually make your risotto, start to finish, in about 20 minutes!  Let me pass on a few tips and encourage you to give them a try!

1.  Prepare as much as possible ahead of time... in this recipe, you can roast your pumpkin/squash;  toast the pumpkin seeds;  and fry the sage leaves.  You could actually even sauté the onions, garlic and bacon ahead of time, then warm them up when you are read to start your risotto!

2.  KEEP the Chicken Stock HOT!  Have it in a pot, on a low simmer, on a burner right next to the burner you cooking your risotto on.  That will prevent the temperature of your risotto from dropping and have to build back up every time you add stock to the rice.

(Note:  As always, Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/ )

Pumpkin, Spinach and Bacon Risotto

with Fried Sage and Pumpkin Seeds

(Chef Kalen Quin)

1 3 - 5 lb Pumpkin (or medium Butternut Squash) ~ Peeled, seeded and cubed

3 Tbsp Caramelized Garlic EVOO

Sel Gris (Celtic Gray Sea Salt)

Fresh Ground Pepper

Pumpkin Seeds ~ washed and dried

2 Tbsp Caramelized Garlic EVOO

1/2 C Finely Diced Onion

2 Garlic Cloves ~ Crushed

4 Slices Bacon ~ Cut into "Lardons" (Sliced into approx. 1/4" - 1/2" strips)

2 Cups Arborio Rice

1 12oz Beer (The original recipe called for 1 Cup Dry Wine)

6-8oz Chicken Stock ~ Kept hot in a pot on the stove

Sel Gris (Celtic Gray Sea Salt)

Fresh Ground Pepper

4 Handfuls Baby Spinach or Chopped Spinach

Fried Sage Leaves (instructions below)

1. Preheat oven to 400 Degrees

2. Toss the pumpkin with 3 Tbsp Caramelized Garlic EVOO, Sel Gris, and Pepper.  Place on parchment lined baking sheet and roast until soft.

3. Remove from oven and reduce heat to 325 Degrees.

4.  Toss pumpkin seeds with in your choice of oil, salt and pepper.  (I used Roasted Walnut Oil, Vanilla Bean Sea Salt and White Montouk Pepper.)

5.  Place them on parchment lined baking sheet and toast until browned and crunchy.  Then set aside to use as garnish.

6.  Heat a large skillet with the 2 Tbsp Caramelized Garlic EVOO and sauté onions until translucent.  Add the garlic and bacon and sauté until the bacon is crispy on the edges.

7.  Add the rice and stir until well toasted.

8.  Add the beer (or wine) and stir until absorbed

9.  Begin adding Chicken Stock, one ladleful at a time until each ladleful is absorbed into the rice.  Stir VERY frequently and do not let the pan get dry.

10.  Season with Sel Gris and Pepper as you are stirring in the liquid

11.  When rice is almost tender, add the pumpkin (you can leave it in chunks or mash it depending on your preference).

12.  Add the spinach at the very end and stir it in to wilt it.

13.  Garnish with Fried Sage and Toasted Pumpkin Seeds.

Fried Sage

Fill a sauce pan half full with Grapeseed Oil and heat.  Drop Sage leaves into oil for just a few seconds.  They will crisp up quickly!  Drain on a paper towel and sprinkle with Fleur de Sel.  SO good!

Take a little bit of time... Make RISOTTO!


I hope you have enjoyed "Pumpkin Month"!  I would love to hear some of the recipes you have tried or how you have been creative with cooking your pumpkins!