FINALLY!!! PUMPKIN RISOTTO!!!!! YAY!!!!

Ok so, HAPPY 11.1.11!!! It's kinda ironic that it would be THIS day that I would finally get to make this dish! One that I created a recipe for because during my research, I found countless recipes for Butternut squash risotto, but nothing for Pumpkin. As a result of wanting to cook more with fresh pumpkin, and paying homage to Fall and the vegetables of the season, here it is...my PUMPKIN RISOTTO!!! WOOHOO!!!

Being a broke college student, I didn't have a way to go to the store to get a pumpkin. As luck would have it, our Student Development dept hosted a "Pumpkin Carving" event at one of the resident halls I work in. I wasn't at the event, but one of my beloved colleagues procured this gem of a pumpkin for me and saved it for me until I got to work the next day! Thank you Cody!!!

                                        I cleaned the pumpkin, <yuk> and pulled out the seeds....

Drizzled a bit of olive oil and a bit of Kosher salt and a pinch of sugar...(just to somewhat intensify its natural sweetness. Roasted in a 350F oven for about 35-40 minutes until it was tender.....

and VOILA!!! So I let this cool completely before I pureed it...but we'll get to that part in a moment. While this was roasting, I started on the seeds...

I removed all that yucky, slimy membrane from them and rinsed them thoroughly....

Then I spread them on a cookie sheet and put them in the oven (along with the pumpkin, but on the higher rack) to allow them to dry out...about 25 minutes or so..

After they cooled, I put them in a bowl with some spices (you can use whatever herbs/spices you prefer, I wanted a deep, rustic spice mix) I added salt, cumin, cayenne, Cinnamon, garlic and onion powder, chili powder, and  bit of olive oil to coat the seeds-then put them BACK on the cookie sheet....

...and toast them in the oven for about 25-30 minutes more...

I put them in a container once cooled for snacking and presentation!

NOW...Back to the pumpkin!!

At this point, the pumpkin had cooled and I scooped it out of the skin and put it in the blender. I only added a bit of water to help it puree. I could have added stock, but I wanted to be able to use the puree for different things/dishes...so I just used water.

                                                                   <It's SO pretty!>

I divided the puree into zip lock bags and froze them until I got the rest of the ingredients that I needed..

Fast forward to today-I FINALLY have all the components of what I wanted to add into this dish:

1 cup Aborio rice

4oz Onion-small dice

1small Shallot-minced

1/4 cup Marscapone cheese

2 strips of bacon-minced

Chicken stock/broth

1 oz  Grand Marnier

1/2 cup fresh pumpkin puree

Butter-TT

Salt/Pepper/Cinnamon or Nutmeg-TT

Mince the onions, shallots and bacon-then "sweat" in saute pan until tender and bacon is rendered.

Add in the Aborio, toast for about a minute, then deglaze with the Grand Marnier. Now the reason why I wanted to use Grand Marnier- which is an orange liquor- rather than white wine, I felt that it would add some depth and warmth to the dish, and would compliment the pumpkin. OMG...was I RIGHT!!

Once the GM has evaporated, start adding stock in increments...once stock is absorbed, add another ladle-repeat until al dente, yet creamy...then...

add pumpkin puree.....

...and more stock, let cook down a bit...

add the butter and Marscapone to finish...correct seasoning...and...

ENJOY!!! This turned out better than I expected! The fresh pumpkin was light and fresh, and the Grand Marnier's fruitiness just married so well with the savory components of the shallots and the smokiness of the bacon.  The "drizzle" on the plate is a spice oil that came from Spicy Chicken Thighs I made to go with. It. Was. DELICIOUS!!!

Thank you sweeties for stopping by and taking a look at my latest creation! TRY IT!! If you like experimenting with pumpkin, <and it is plentiful right now> give this one a spin! Tell me what you think, I'd love to hear your comments!!! Until next time!!!

 Love, Butter