Dairy Free Risotto (Stove Top)

Instructions

• 1. Risotto Prep - Measure, chop, and gather all of the ingredients going into your risotto. Warm the broth in a saucepan over low heat. It should be just barely steaming by the time you start the risotto. Warm the creamy pumpkin sauce.
• 2. Soffrito - This is the flavor base of your risotto. In this recipe it includes: onion, garlic and thyme. Feel free to add or substitute other spices and herbs. Sauté the onion in a healthy amount of butter or olive oil over medium-high heat until the onion is translucent and beginning to break down, about 5 minutes. Add the garlic and thyme, and cook until fragrant.
• 3. Tostatura - Pour the rice into the soffrito and stir until every grain is coated with fat. (Add more fat if needed - this is not the time to skimp!) Continue stirring the rice until the edges have turned translucent but the center is still opaque, about 3 minutes. You should also be able to smell the aroma of toasted rice.
• 4. Deglaze - Deglazing the pan isn't strictly necessary, but a bit of white wine will add another layer of flavor and help lift up any bits that have caramelized to the pan. Use a 1/2 cup or so of wine, and simmer until the wine has completely reduced and the pan is nearly dry.
• 5. Cottura - Begin incrementally adding the warm broth one ladle at a time (about 1/2 cup). Wait to add another ladle until the liquid has been almost completely absorbed by the rice. This gradual addition of liquid and the allowing it to be almost completely absorbed before adding more, are key to getting the rice to release its starch and create its own delicious sauce, so don't rush this step. Ideally, you want to use just enough broth to cook the rice and no more. Continually stir the risotto during this process.
• 6. Begin tasting the rice after about 12 minutes to gauge how far it has cooked. Add salt and other seasonings as needed. The risotto is ready when the rice is al dente (when it still has a bit of chew) and the dish has the consistency of thick porridge.
• 7. Mantecatura - As a final step, add one more ladle of broth along with one or two tablespoons of butter and the optional cheese to enrich the risotto and make it extra-creamy. Stir in the warmed creamy pumpkin sauce.
• 8. Serve the risotto immediately. The longer it stands, the more the starches will set and you'll lose the creamy silkiness.
• 9. Top with Slightly Spicy Roasted Pepitas and serve in Whole Roasted Mini Pumpkins.

• Servings : 6-12
• Recipe Type : Dairy Free, Dinner, Gluten Free, Grains, Side-dish, Vegetables, Vegetarian