|Posted: Post subject: Pumpkins, pumpkins, and more pumpkins
|Okay, now that pumpkin season is over, and I finally managed to use up the frozen pumpkin, I've about had it with pumpkin risotto. I like it, yes, but when it's the only thing pumpkin-y I know how to make (other than pies, of course), it does get old. So...... if I tell you here how to make pumpkin risotto, will you tell me what else to make with pumkins? Next October is only ten months away....
First, make sure you have prepared pumpkin on hand -- should be soft like a baked winter squash; pumpkin can indeed be baked or steamed just like squash.
Pour oil into a stock pot.
Chop up a clove or two of garlic and a half onion, fry in the oil.
Add 1/4 to 1/3 cup rice per person, allow to "toast" briefly in the same oil.
Add vegetable broth, 1/4 to 1/3 cup at a time, let boil until it is absorbed. Keep adding broth as needed until rice is tender.
Stir in pumpkin chunks until they break down and mix with the rice grains. You may vary the amount until you get the desired consistency.
Remove from heat, add chopped parsley and grated parmesan.
So, who else has a favorite non-pie pumpkin dish?
Live was I ere I saw evil