Stay In Pumpkin Mode: Here Are Two Amazing Recipes

Pumpkin Risotto

2 tablespoons olive oil
1 red onion, chopped fine
4 cloves of garlic, chopped
2 cups Arborio rice
1 cup white wine
7 to 8 cups vegetable or chicken stock
2 cups fresh pumpkin, peeled, seeded and cubed
kosher salt and freshly ground pepper to taste
3 tablespoons finely grated parmesana reggiano cheese
2 tablespoons lemon oil

In a medium saucepan, heat the stock. Heat olive oil in a wide heavy pan. Add the onion and garlic. Sauté for a few minutes and add the rice. Sauté the rice until opaque in color. Add the pumpkin. Add the wine and let simmer for a minute. Add the stock a ½ cup at a time allowing it to absorb after each addition stirring constantly. The rice will become creamy. Taste occasionally to check for tenderness. Stir in half of the cheese. Season with salt and pepper. Garnish with other half of cheese and drizzle the lemon oil on top. Serve at once.
Serves 4 to 6.

******************************************

Pumpkin stew
1/2 small sized pumpkin, cut top off, remove seeds, peel and cut into quarters w/ a vegetable peeler and cut into chunks.
3 tablespoons olive oil
1 chopped onion
4-5 cloves garlic, chopped
1 large peeled and chopped Globe eggplant
1 chopped red bell pepper
1 small bunch Rainbow Swiss chard, thinly sliced
3 cups vegetable or chicken stock
1/2 bunch chopped Italian parsley,
1/2 bunch fresh chopped basil (can use chopped thyme or oregano instead as the season dictates)
2 tablespoons lemon oil
Salt and pepper to taste
4 cups cooked rice or cous cous

Heat olive oil in a heavy bottomed soup pot. Add onions, garlic, eggplant and pumpkin and sauté for about 5 minutes on med high heat to achieve a bit of caramel color. Add bell peppers and chicken stock to just cover pumpkin cover and let simmer for 15 minutes. Add chard, parsley and basil and stir. Turn off heat and cover for 5 minutes. Stir in lemon oil and season to taste. Serve over cooked rice or cous cous.

Serves 8.

--Recipes courtesy of Contra Costa Certified Farmers’ Market.

--