Gluten free Pumpkin Risotto is a fall dish that is adorable served in little pumpkins on black plates for a deliciously dramatic affect. Once you've got the method down you can make a version of risotto for every season. That's the kind of recipe gluten free cooks need.
To make any rice dish gluten free you need gluten free stock. This is a pantry staple but the packaging changes so often I cannot suggest any one brand. Make the switch to only gluten free items like soy sauce, stock and spices. This one decision will make life in the kitchen easier and there is no need to calculate the cost difference. Stress free cooking and baking is priceless.
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Instructions for Making Risotto
Risotto is made with short-grained Arborio rice, sometimes labeled risotto rice. 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 kitchen timer to count up so you have an idea of how long it's been cooking. Pay close attention at the beginning and adjust the heat as needed.
- Keep the stock warm and have extra just in case.
- Stir frequently, not continuously but often.
Once you’re comfortable with the risotto method you can look for interesting recipes for the different seasons or create your own variation. Just because you can.
Gluten Free Rice Dishes
Rice is naturally gluten free so if you like rice I recommend collecting a handful of rice dishes from around the world. They're all made with some type of liquid, that could contain gluten, like chicken stock.
The rest of the ingredients are vegetables, herbs and seasoning so should be gluten free. (Famous last words.) These are my favourite rice dishes:
- Spanish paella
- Creole jambalaya
- Thai Jasmine coconut rice
- French rice pilaf
- Indonesian nasi goreng
Sugar Pie and Jack-Be-Little Pumpkins
As the name implies, Sugar Pie pumpkins are often considered the ideal pumpkin for making pie. However, I like to find the smallest ones to serve whole. They can be filled with soup or any rice concoction like this risotto.
Tiny Jack-Be-Little pumpkins are nice for a smaller serving size. Although these are most often used as a decoration they are edible and make a gorgeous side dish for any autumn meal.
Pumpkin vs Butternut Squash
Just about any pumpkin recipe can be made with butternut squash. You can even serve it in little pumpkin and most people wouldn't notice the difference.
In my mind butternut squash is more versatile but maybe I just like it best. I try and keep one in my pantry all fall and winter to make these favourites.
Tips, Tools and 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 to microwave the whole squash for one minute to soften the exterior, sometimes even two minutes. This softens it enough to cut safely.
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.
Let me know in the comments below what your favourite rice dish is or if you tried this risotto.
Pumpkin Risotto (gluten free)
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
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