Pumpkin Risotto


1 Pumpkin

1 cup of risotto rice

2-3 stalks of celery

1 onion

2 garlic

1 handful of sun-dried tomatoes (not in oil)

8 cups of vegetable broth

6 leaves of sage

1 tbsp. cumin

1 tbsp. olive oil

1 small glass of dry white wine


Preheat oven to 375F. Peel and cut the pumpkin, take out the inside, keep the seeds to roast, and cut into bite-sized pieces. Put on a baking sheet, season with cumin and salt and roast for 45 minutes. Chop onion, garlic, celery and fry on medium heat for about 10 minutes with a tablespoon of olive oil until the sofrito becomes translucent. Add the risotto rice, turn up the heat, and stir for 2 minutes. Keep stirring and the risotto rice will release its aroma. Pour the white wine into the risotto rice an

d keep stirring until the rice has absorbed all of the wine. The alcohol will dissolve, so don’t worry about the alcohol. Ladle in the vegetable broth, one ladle at a time, and keep stirring it until all of the liquid is dissolved. The rice will release all its creamy starch. Once all the broth has been used you should have a creamy consistency. It takes about 16 minutes. Add the pumpkin and sun-dried tomatoes and season to taste. Enjoy!