Roasted Pumpkin Risotto Recipe
The appearance of squash and pumpkins signals the turning of the seasonal page to autumn, in Provence and other parts of the world. Typical varieties include bright orange courge, often sold in slices, a deeper orange potimarron (red kuri) squash, butternut and others.
Inspired by a beautiful Marina di Chioggia variety that we found at a Sunday morning Farmers Market, I decided to make this Roasted Pumpkin Risotto (recipe follows).
Roasted Marina di Chioggia Pumpkin Risotto
Note: this is not a traditional version of risotto, per se, although it is inspired by traditional Italian flavor combinations and simplicity.
Note: I did not season the squash purée so that it can be used in both savory and sweet preparations in other recipes.
Note: Cooking time indicated above is for the risotto only, it does not include the prep time to make the roasted pumpkin purée.