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Tweak Your
  Food!
  Chiara Ojeda
Pumpkin Risotto
For thePumpkin Risotto
       pumpkin, you need...
1; ripe and cubed                    1 large or 2 small




1/4 tsp.



                           1/4 tsp.

     1/2 tsp.




                       pinch
                  (white pepper)      2 tsp.   1/4 tsp.
Pumpkin Two Ways
       1. Pre-heat oven to 400.
       2. Roast 1 halved, cored pumpkin; puree.
       3. Peel, cube, and toss the other in:
          1/4 tsp. rosemary
          1/4 tsp. nutmeg
          1/4 tsp. cinnamon
          1/2 tsp. salt and 1 pinch white pepper
            2 tsp. olive oil
            1 finely cubed pear
Pumpkin puree
Roasted pumpkin
Fo r the risotto, you need...
1 cup



                                            1/2 cup
                 3 cups     1 1/2 cups

                 3 tbsp.
                                                      1/2 cup




                             1/2 tsp
                           + 1 sprig   1/4 tsp




1/2 cup, diced                           1 1/2 cups             1/4 cup
Preparing the risotto
                    Ingredients
          3 cups stock           1 1/2 cups of pumpkin
          (vegetable or chicken) puree,
          3 tbsp. butter        1 cup roasted pumpkin
          1/2 cup of onion,     1/2 cup of parmesan
          diced                 cheese
          1 1/2 cups arborio    1/4 cup of heavy
          rice                  cream
          1/2 cup white wine    salt and pepper

          1/2 tsp. chopped
                                Pepitas (optional)
          rosemary

          1/4 tsp. nutmeg       1 sprig rosemary
Preparation
1. Heat the stock in a medium saucepan until it comes to a simmer.
2. Melt the butter in a large skillet over medium heat. Once it has melted, add the
   onions and cook until translucent.
3. Add the rice and cook for a few minutes, until the rice has browned a bit and
   the butter has had a chance to coat the rice.
4. Add the wine and cook until the rice absorbs the liquid. Reduce the heat to
   medium low.
5. Add 1/2 cup of warmed stock to the rice and stir, stir, stir, until the liquid has
   been absorbed. Repeat this process until all of the liquid has been absorbed,
   about 20 minutes.
6. Then, add the pumpkin puree, nutmeg, rosemary, and stir until creamy. Add the
   pumpkin cubes and cheese.
7. Finally, add the cream, stir unitl creamy. Serve with a garnish of rosemary or
   pepitas (roasted pumpkin seeds) and a bit more parmesan cheese.
Enjoy!

Risotto recipe by Straight from the Farm
Photo credits: Slides 1-6
Title: Space Comander (Flickr)
                                           Slide 5: elena’s kitchen (Flickr)
Slide 1: julesreyes (Flickr)
Slides 2 & 4: recompose (Flickr)           Slide 6:
                                            Peeled pumpkin: Promise74 (Flickr)
Slide 3:                                    Pumpkin cubes: Li’l Wolf (Flickr)
 Pear: ~K~                                  Seasoned pumpkin cubes: whitehousedinners.com
 Cinnamon: bitzi   ion-bogdan dumitrescu    Roasted cubes: Chaffeur
 Nutmeg: seriouseats.com                    (chaffeured.blogspot.com)
 Pumpkin s & p shakers: neatoshop.com
 Pumpkin: elana’s pantry (Flickr)
 Olive oil: 96 dpi (Flickr)
 Rosemary: terawarner.com
Photo credits: Slides 7-11
Slides 7 & 9: shopcontemporary             Slide 11: Jaclyn Sullivan
Slide 10:
  Broth: Whole Eats & Whole Treats
  Butter: Robert S. Donovan (Flickr)
  Onion: Muffet (Flickr)
  Rice: Emily Barney (Flickr)
  Wine: Trevor Dennis (Flickr)
  Nutmeg: seriouseats.com
  Rosemary: terawarner.com
  Pumpkin puree: jazzijava
  Pumpkin cubes: Chaffeur
  (chaffeured.blogspot.com)
  Parmesan cheese: geishaboy500 (Flickr)
  Heavy cream: lovetoknowcocktails.com

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Tweak Your Food: Pumpkin Risotto (true)

  • 1. Tweak Your Food! Chiara Ojeda
  • 3. For thePumpkin Risotto pumpkin, you need...
  • 4. 1; ripe and cubed 1 large or 2 small 1/4 tsp. 1/4 tsp. 1/2 tsp. pinch (white pepper) 2 tsp. 1/4 tsp.
  • 5. Pumpkin Two Ways 1. Pre-heat oven to 400. 2. Roast 1 halved, cored pumpkin; puree. 3. Peel, cube, and toss the other in: 1/4 tsp. rosemary 1/4 tsp. nutmeg 1/4 tsp. cinnamon 1/2 tsp. salt and 1 pinch white pepper 2 tsp. olive oil 1 finely cubed pear
  • 8. Fo r the risotto, you need...
  • 9. 1 cup 1/2 cup 3 cups 1 1/2 cups 3 tbsp. 1/2 cup 1/2 tsp + 1 sprig 1/4 tsp 1/2 cup, diced 1 1/2 cups 1/4 cup
  • 10. Preparing the risotto Ingredients 3 cups stock 1 1/2 cups of pumpkin (vegetable or chicken) puree, 3 tbsp. butter 1 cup roasted pumpkin 1/2 cup of onion, 1/2 cup of parmesan diced cheese 1 1/2 cups arborio 1/4 cup of heavy rice cream 1/2 cup white wine salt and pepper 1/2 tsp. chopped Pepitas (optional) rosemary 1/4 tsp. nutmeg 1 sprig rosemary
  • 11. Preparation 1. Heat the stock in a medium saucepan until it comes to a simmer. 2. Melt the butter in a large skillet over medium heat. Once it has melted, add the onions and cook until translucent. 3. Add the rice and cook for a few minutes, until the rice has browned a bit and the butter has had a chance to coat the rice. 4. Add the wine and cook until the rice absorbs the liquid. Reduce the heat to medium low. 5. Add 1/2 cup of warmed stock to the rice and stir, stir, stir, until the liquid has been absorbed. Repeat this process until all of the liquid has been absorbed, about 20 minutes. 6. Then, add the pumpkin puree, nutmeg, rosemary, and stir until creamy. Add the pumpkin cubes and cheese. 7. Finally, add the cream, stir unitl creamy. Serve with a garnish of rosemary or pepitas (roasted pumpkin seeds) and a bit more parmesan cheese.
  • 12. Enjoy! Risotto recipe by Straight from the Farm
  • 13. Photo credits: Slides 1-6 Title: Space Comander (Flickr) Slide 5: elena’s kitchen (Flickr) Slide 1: julesreyes (Flickr) Slides 2 & 4: recompose (Flickr) Slide 6: Peeled pumpkin: Promise74 (Flickr) Slide 3: Pumpkin cubes: Li’l Wolf (Flickr) Pear: ~K~ Seasoned pumpkin cubes: whitehousedinners.com Cinnamon: bitzi ion-bogdan dumitrescu Roasted cubes: Chaffeur Nutmeg: seriouseats.com (chaffeured.blogspot.com) Pumpkin s & p shakers: neatoshop.com Pumpkin: elana’s pantry (Flickr) Olive oil: 96 dpi (Flickr) Rosemary: terawarner.com
  • 14. Photo credits: Slides 7-11 Slides 7 & 9: shopcontemporary Slide 11: Jaclyn Sullivan Slide 10: Broth: Whole Eats & Whole Treats Butter: Robert S. Donovan (Flickr) Onion: Muffet (Flickr) Rice: Emily Barney (Flickr) Wine: Trevor Dennis (Flickr) Nutmeg: seriouseats.com Rosemary: terawarner.com Pumpkin puree: jazzijava Pumpkin cubes: Chaffeur (chaffeured.blogspot.com) Parmesan cheese: geishaboy500 (Flickr) Heavy cream: lovetoknowcocktails.com