Here are the cooking instructions to make Pumpkin Risotto with Crumbly Walnut
1 cup of arborio rice
1 small onion, diced/minced/finely cut
1 stalk of celery also diced/minced/finely cut
1 carrot, yep, you guessed it – diced/minced/finely cut
2-3 tbsp of olive oil/butter
1 generous cup of pumpkin puree
2 dashes of cayenne
a pinch of cumin
3 cups of vegetable/chicken stock
a bottle of white wine (optional) for merrily splashing into your risotto/drinking from
1 bay leaf
some rosemary and thyme (fresh is always preferable but dried is always acceptable)
1 tbsp butter
a general amount of parmesan, asiago, or sharp cheddar
salt and pepper
1/2 cup of walnuts, diced
1 small handful of fresh sage leaves (optional)
1/8 cup of sugar
1/4 cup of water
1. In your sauce pan, heat your olive oil/butter over medium heat. Add your onion, celery, carrots and garlic and cook for a few minutes until softened.
2. Add your rice and any herbs and spices you’ve elected to use and stir to combine with the oil/butter and veg mixture. Cook over medium heat stirring occasionally for 2-3 minutes.
3. If you’re cooking with wine – add a big splash (about an eight of a cup) now! If not – add a big splash of stock! Stir to coat risotto mixture.
4. Continue to stir occasionally and add stock as necessary for the next 5 minutes. Add the stock as the liquid is absorbed into the rice. You don’t want the rice swimming in stock.
5. After these 5 minutes are up, add your pumpkin and your bay leaf. Stir to combine.
6. Add stock and continue the process of stirring and adding stock as necessary for another 15-20 minutes. Feel free to make your walnut crumble at this point.
7. Test the rice at 15 – it should be soft but still have a little bit of bite to it and the stock should be absorbed. If not – let it cook for another 5 minutes or so.
8. Once you get the desired soft-bite of the risotto, add a handful of cheese and a dollop of butter (optional), stir, and pop a lid on it to keep it warm. Allow it to settle for a few minutes. If you haven’t made your walnut crumble (slacker!), this is also a good point to make it.
9. To make the walnut crumble: heat the sugar and water in your frying pan over medium heat until the sugar and water have turned syrupy. Stir in your walnuts to coat as best you can. Remove from the pan and sprinkle with kosher salt.
10. Once you’re ready – pop your risotto onto some plates/bowls and top with the walnut crumble. Eat and dream of snowflakes.