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Pumpkin & Pine Nut Sage Orzo Risotto
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Description
This risotto was inspired by a favorite dish at Automatic Slims in Memphis (where, by the way, they have super creative $5 martinis before 7pm). By inspired, I mean that I was quite intrigued by the concept of taking what would normally be a risotto dish with small chunks of chicken and substituting a vegetable —er, fruit (yes, folks, pumpkins are fruit).
Ingredients
- 2 cups Pumpkin
- ½ Tablespoons Olive Oil
- ½ teaspoons Cinnamon
- Salt And Pepper
- 6 cups Water
- 2 cups Orzo Or Arborio Rice
- 2 Tablespoons Pine Nuts
- ½ Tablespoons Sage
- 1 whole Tomato
- ½ Tablespoons Basil
Preparation
Preheat the oven to 350ºF.
Peel pumpkin using a potato peeler. Cut 1/8 of the pumpkin into small squares, about 1/2 inch thick. Toss pumpkin squares with olive oil, cinnamon, salt, and pepper. Spread in a single layer on a parchment-lined cookie sheet and bake for 20-25 minutes, or until pieces are easily pierced by a toothpick. Set aside to cool.
Heat water until boiling, then add rice and stir occasionally. After 8 minutes (orzo) or 18 minutes (arborio), drain rice and put back into the pot. Add pumpkin cubes, pine nuts, and sage. Garnish with tomato slices and fresh basil.
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