Thanksgiving may not be celebrated in South Africa, however, this popular United States holiday produces delicious food such as using leftover pumpkin or butternut to make a delicious risotto.
Thanksgiving is celebrated every year, on the last Thursday of November and is a national holiday in the US, Canada, Saint Lucia and Grenada. It is known as the day of “thanks for the blessings of the harvest and of the preceding year”.
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The holiday is known for its turkey, pumpkin pie, turkey stuffing with onions and celery, mashed potatoes, gravy, green beans, corn, dinner rolls and cranberry sauce.
As pumpkin is a prominent ingredient for Thanksgiving, this pumpkin risotto is a perfect way to add your own twist to traditional meals but it’s still hearty, comforting and delicious. You can substitute the pumpkin for butternut.
Pumpkin risotto recipe
- 60 grams of parmesan cheese
- 500 grams pumpkin
- 120 grams of yellow onion (about 1 small)
- 5 tablespoons of butter
- 200 grams of arborio rice
- 1 pinch of kosher salt
- 90 ml white wine
- 500 ml vegetable broth
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- Add your parmesan to the mixing bowl. Chop for 10 seconds/speed 10. Transfer grated parmesan to a separate bowl and set aside. Clean out the mixing bowl thoroughly.
- Remove the skin from the pumpkin and cut it into half-inch cubes.
- Peel the onion and cut in half and add it to the mixing bowl. Chop for 8 seconds/speed 5. Use a spatula to scrape down the sides of the mixing bowl.
- Add half of your butter to the mixing bowl. Sauté for 3 minutes.
- Add arborio rice to the mixing bowl. Cook in sauté mode for 2 minutes.
- Add white wine, pumpkin and vegetable stock to the mixing bowl. Cook the risotto for 14 minutes / 212°F|100°C.
- Scrape down the sides and cook again in sauté mode for 14 minutes / 212°F|100°C.
- Add your remaining butter and cheese to the mixing bowl. Cook the risotto again for 2 minutes/speed 1 / reverse. Empty the mixing bowl and serve immediately.
- Enjoy your meal!
This recipe can be found on cookingpal.com