Pumpkin Risotto from Prego in Houston
This recipe comes from the Italian restaurant Prego in Houston. It's made with porcini mushrooms, roasted corn, and julienne leeks.
Ingredients
- 1 small to medium pumpkin
- 3 tbsp extra virgin olive oil, divided
- ½ cup roasted corn
- 1 small yellow onion diced finely
- 1 cup uncooked arborio rice
- 3 cups warm chicken stock
- 2 tbsp julienne leeks
- 1 tbsp diced shallots
- 2 tsp fresh thyme
- 1 tbsp white wine
- ½ cup heavy cream
- 12 dry porcini mushrooms *Moisten first with a little white wine
- 2 tbsp butter
- ½ cup Parmesan cheese
- 3 tbsp toasted pumpkin seeds
- salt and cracked black pepper to taste
- fresh thyme and endive for garnish
- ½ lb sauteed shrimp
Instructions
- Cut pumpkin into large chunks and remove seeds.
- Cut one small strip of pumpkin, enough to yield ½ cup pumpkin cubes, and set aside.
- Brush large pumpkin chunks with olive oil, sprinkle with salt, and roast at 400℉ for 30-45 minutes.
- When done roasting, remove pumpkin meat from the skin and pass the pumpkin through a sieve to remove any fibrous matter. You will need ½ cup of pumpkin puree for the risotto.
- To prepare the reserved pumpkin cubes, remove the skin, cut the reserved strip into chunks, and then boil in salted water until al dente.
- To roast corn, place one whole ear of corn, husk intact, in a 400℉ oven and roast for 45 minutes. Remove from oven and cut kernels from the cob. Set aside.
- Heat 2 tablespoons olive oil in a pan and sauté onion until translucent.
- Add arborio rice, stirring often, until rice is lightly browned.
- Keep chicken stock warm on the stove, and slowly add the stock one ladle at a time to the rice, stirring constantly until the rice absorbs all the stock.
- In a separate pan, sauté leeks, shallots, and thyme in 1 tbsp olive oil for 1-2 minutes.
- Deglaze pan with white wine. Then add heavy cream and bring to a boil.
- Stir in mushrooms, corn, pumpkin puree, and butter.
- Add rice, stir, then mix in cheese.
- Divide risotto between plates. Top with pumpkin cubes and toasted pumpkin seeds. Garnish with fresh thyme and endive if desired.
- *Add sauteed shrimp, if desired.
Tried this recipe?Let us know how it was!
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