Gluten free Pumpkin Risotto is adorable served in little pumpkins. Extra points if you serve them on black plates for a deliciously dramatic affect. Gluten free stock is the one pantry ingredient we all need for never ending safe dinners everyone can enjoy. Once you get past the crazy-making idea that you need a gluten-filled and gluten-free version of everything, you'll be cooking!
This risotto will be a hit served with any fall dish like roast chicken, pork tenderloin or even pork chops. Since risotto is Italian I might serve ith with an easy main course like my Italian inspired Pesto Meat Loaf.
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Ingredients
Gluten free cooks learn fast that packaging changes so often you've got to read labels every time.
- Sugar pie pumpkins - These are considered the ideal pumpkin for making pie. Find the smallest ones to serve whole for this recipe.
- Gluten free chicken stock - A gluten free pantry needs stock and packaging changes so read the label every time. The good news is that it isn't too hard to find a brand with a certified gluten free logo on it.
- Butter & Parmesan cheese - These are the ingredients that make a memorable risotto rich and creamy.
- Arborio rice - This short grain variety of rice is essential for making the best risotto. I have seen packages simply labelled risotto rice, a marketing idea that (in my opinion) makes it confusing for cooks to know they're buying the right ingredient.
See recipe card for exact amounts.
Instructions for Making Risotto
The technique for making risotto involves stirring small amounts of hot stock into the rice during the entire cooking time. The liquid is absorbed slowly allowing the rice to release its starch creating the rich, creamy consistency desired.
- Use the stopwatch setting on your phone or kitchen timer to count up. This gives you an idea of how long your dish has been cooking. Pay close attention at the beginning and adjust the heat accordingly.
- Keep the stock hot on the stove. If you microwave the stock just make sure it is quite hot at the beginning so it stays warm sitting on the counter throughout the process.
- Stir frequently, but not continuously.
Variations & Substitutions
Sugar Pie pumpkins for serving - Substitute Jack-Be-Little Pumpkins for a smaller side dish. These are most often used as a decoration but they are edible and make a gorgeous side dish for any autumn celebration.
Fresh Pumpkin - Substitute butternut squash or canned pumpkin puree (NOT pumpkin pie filling) for the grated raw pumpkin.
Grated Raw Pumpkin - Substitute finely chopped or mashed, roasted butternut squash or pumpkin.
Tools & Techniques
Every kitchen needs some basic tools starting with a good knife (this 10 inch Chef’s knife is my choice), a sturdy cutting board and a good quality set of pots and pans. To make risotto I use the large saucepan from my set.
Cutting Winter Squash: Squash that has hard skin, like pumpkin and butternut, can be difficult to cut (some would say dangerous). My best tip is microwave the whole squash for one minute to soften the exterior so you can safely cut it.
Removing Squash Seeds: I use my grapefruit knife and grapefruit spoon to remove the seeds and string from inside winter squash. They both have a serrated edge that catches the sides of the squash better than any other tool I’ve tried. If you have a rarely used melon baller in your drawer you can try that too.
Top Tip
Make the switch to using only gluten free brands of stock, soy sauce and as many staples as possible, even pasta. This one decision will make life in the kitchen less stressful and you can't put a price on that.
Gluten Free Pumpkin Risotto
Ingredients
- 5 small sugar pumpkins (about 10 oz each)
- 4-5 cups unsalted, gluten free chicken stock**
- 2 tablespoon butter (first amount)
- ½ onion , finely chopped
- ½ cup finely grated fresh pumpkin
- 1¼ cups Arborio rice
- 2 tablespoon butter (second amount)
- ¼ cup grated Parmesan cheese
- EXTRA – oil, salt and pepper
Instructions
- Preheat oven to 350°F.
- Cut 1 pumpkin in half. Peel and grate ½ cup for risotto. The remainder of this pumpkin can be baked with the whole pumpkins or reserved for another use.
- Cut tops off remaining 4 pumpkins, about 1-inch down from the stem. Remove seeds and string.
- Rub pumpkins, including the top, with a bit of oil.
- Generously salt and pepper the interior of each pumpkin.
- Place empty pumpkins on baking sheet and bake in preheated oven 40-50 minutes until the flesh is soft.
RISOTTO
- While pumpkins are cooking bring chicken stock to a simmer and leave on low heat.
- In a sauté pan melt first 2 tablespoon butter.
- Add onion and sauté until softened, about 5 minutes.
- Add grated pumpkin and cook, stirring, for 1 minute.
- Add rice and stir well until rice grains are coated with butter.
- Add first ½ cup hot stock and set a stopwatch* to start timing. Stir the mixture until the liquid is absorbed.
- Adjust the heat to a low simmer so each addition of liquid is absorbed in 2-3 minutes.
- Continue adding stock ½ cup at a time, stirring frequently.
- Taste for doneness at 18 minutes. Continue adding stock until the rice is done and has a nice, creamy texture. Al dente the Italians would say.
- Remove from heat and stir in remaining 2 tablespoon butter and Parmesan cheese.
- Taste and adjust seasoning with salt and pepper.
- Spoon risotto into cooked pumpkins and add pumpkin lid. Reheat in oven if needed. Serve warm.
Notes
Nutrition
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New here? Overwhelmed or frustrated? Get started with these 29 Tips about GF flour and get cooking. I can help you learn to cook gluten free food everyone wants to eat, and have fun doing it.
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Rice Dishes from Around the World
Rice is naturally gluten free so try famous rice dishes from around the world (with your gluten free stock of choice). These are my favourite rice dishes:
- Spanish paella
- Creole jambalaya
- French rice pilaf
- Nigerian or Ghanian Jollof
- Indonesian nasi goreng
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