Risotto with Fresh Pumpkin
By Executive Chef Gary Roth
Los Altos Country Club, Los Altos, CA
8 Mini Pumpkins (3 - 4 inches across)
10 Large Artichoke Hearts
1 cub Butternut Squash (diced and blanched)
2 cups Arborio Rice
2/lbs. + 2 tbls. Butter
1/2 Yellow Onion (finely diced)
1/2 Bottle White Wine
1/4 tspn. Saffron
3 tbls Grated Parmesan Cheese
4 cups Hot Chicken Stock
1/2 lb. Lobster Mushrooms (finely diced)
2 tbls. Extra Virgin Olive Oil
TT Salt and Ground White Pepper1 Fresh Rosemary Sprig
1. Pre heat oven to 350 degrees farenheit. Cut
the top off the pumpkins leaving 90% below and the stem intact.
Scoop out the seeds. You may rinse the seeds in cold water, salt
and toast in the oven for an additional garnish.
Brush the top and bottom surfaces of the pumpkin and roast in oven
until tender and lightly caramelized (about 25 minutes). Keep warm
for final plating.
1. Sauté onion in 1/2 lb. butter until translucent.
Add risotto rice and heat for 2 - 3 minutes until it whitens and
becomes hot. Add wine and saffron and cook over medium heat until
wine is absorbed while constantly stirring. Add hot chicken stock
one cup at a time and continue stirring until the rice is nearly
cooked through, but not mushy. Look for creamy liquid between between
In a separate pan, sauté lobster mushrooms in the 1 tbls.
butter for 4 minutes. Dice 2 artichoke hearts and add to risotto.
Fold in butternut squash. Add Parmesan Cheese. Adjust texture of
risotto by possibly adding additional chicken stock or water. Adjust
for salt, as risotto will need more than you might think. Season
with a small amount of white pepper. Keep warm..
Heat Risotto to serving temperature and fill pumpkins which have
been warmed in the oven. Garnish with fresh rosemary. Serve as a
main course, or as a side.