Meatless Monday with Milanese Style Risotto with Pumpkin

As a green call center, we endorse the Meatless Monday movement in support of reducing meat consumption to improve personal and planetary health. Today we bring you a creamy risotto that will make good use of those great pumpkins that are in abundance right now. This hearty Milanese-Style Risotto with Pumpkin is the perfect meal as the cold weather descends upon us. This recipe for Milanese-Style Risotto with Pumpkin is one of the new APB recipes featured in Rachael Rays’ new app Tasty Bytes. So let’s get cooking.

Rachel-Ray-Risotto-Meatless-Monday-Green-Call-CentreIngredients
• 1 small cooking pumpkin or 1 medium-large butternut squash
• EVOO – Extra Virgin Olive Oil, for drizzling, plus 2 tablespoons
• Salt and pepper
• Freshly grated nutmeg
• A generous handful pumpkin seeds, about 1/3 cup
• 3 tablespoons pine nuts or shelled, chopped pistachio nuts
• 1 quart [vegetarian] chicken [or vegetable] stock
• 1 generous pinch saffron threads
• 2 cups water
• 2 to 3 large cloves garlic, very finely chopped
• 1 small yellow onion, very finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 2 tablespoons butter, cut into small pieces
• 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls, plus some to pass at table
• Finely chopped flat-leaf parsley

Preparation
Preheat oven to 375°F. To peel pumpkin, cut in half then scoop out seeds. Cut into wedges and carve flesh away from skin and chop into small bite-sized pieces. For the butternut squash cut in half across separating the upper half from the bulbous bottom. Then, use a sharp vegetable peeler or pairing knife to trim away skin. Cut off top stem and chop into bite-sized pieces. Halve bulbous end, seed and chop. Lightly dress pumpkin or squash in EVOO, salt, pepper and nutmeg. Arrange pieces on a baking sheet or cooling rack set over baking sheet. Roast 35-40 minutes, until very tender. Toast the pumpkin seeds and nuts in the oven the last few minutes of roasting time. Purée half the squash or pumpkin in a food processor until smooth; reserve the remainder in dish.
Meanwhile, combine stock and water and saffron threads in a saucepot. Bring to boil then reduce heat to low and keep liquids warm. In a round-bottomed pan or skillet heat EVOO, 2 turns of the pan over medium-high heat. Add garlic and onions and soften a few minutes. Stir in Arborio and toast a minute or 2, add wine and let it absorb completely. Add saffron stock in small batches of a few ladles at a time, stirring a minute or 2 for each addition of stock. Cook the liquids out and continue to add more a ladle or two at a time for 18 minutes. Stir in butter, cheese and purée of squash or pumpkin. Serve in shallow bowls topped with pieces of roasted squash, seeds, nuts and herbs.

APB: Milanese-Style Risotto with Pumpkin will yield four portions. This is a restaurant quality meal that you can easily make yourself at home. When company is coming over this is great meal to make in order to impress. Complete this offering with a salad served with either an Italian or balsamic vinaigrette. This risotto is a hearty meal that everyone will appreciate and even those who are not participating in the Meatless Monday movement might just change their minds when they have a bite of your awesome risotto.

Join the movement and encourage your co-workers to go Meatless on Mondays at your green call centre, factory, office, shop or salon. Enjoy!

 

2 responses to “Meatless Monday with Milanese Style Risotto with Pumpkin”

  1. Lupe Mastrangelo says:

    I’ve invited the whole family to ours this xmas for a big dinner, so obviously the roast is pretty important! I found a tonne of ideas at this roast recipe site, but cant decide on anyone – there’s too many to choose from! It is fun planning such a big xmas meal though!

  2. Jody Reed says:

    Thanks, thats quite useful to know! I must admit I’m a bit hopeless in the kitchen, but I’m trying my best to learn. Admitting is the first step to recovery right!!? I promised to cook something for my wife this weekend for the first time – very exciting! I found some really simple recipe at this site, seems to be designed exactly with people like me in mind, which is great! Anyway, thanks for your tips, I’ll be sure to subscribe to this site to read more later.

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