Caribbean Kitchen Challenge week 2: Local Island Pumpkin

Easy Curried Pumpkin Risotto

I know, I know, easy and risotto don’t typically go side by side and risotto isn’t an authentic Caribbean dish, which I would like to stick to for this Caribbean Kitchen Challenge. However, this recipe is easy and curried pumpkin rice is a Trinidadian meal…from what I hear. So I am close to a Caribbean dish….just had to put my spin on it and I must say it’s really freaking good! I will be making this again per Paul’s request.

I have made risotto in the past using this recipe, which is also good. I used that as my go-to and changed it up a bit.

So here it is…..

The Ingredients

Cut pumpkin, put on a cookie sheet, drizzle with e.v.o.o and season. Place in oven.

wine is adsorbed…..now add broth, cover and simmer.

After all the broth is adsorbed and cheese is melted, add the goodness (pumpkin, carmalized onions, and BUTTER)

ENJOY!

Easy Curried Pumpkin Risotto:
Servings: 4
Time: 45 minutes

  • 2 cups of local island pumpkin
  • 2 teaspoon of curry powder
  • 2 tablespoons olive oil, divided
  • 1/2 onion thinly sliced. You can use any color. I used red
  • Pinch of sugar
  • 3 cups chicken broth
  • 2 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced or pressed
  • 1 cup Arborio (medium grain) rice. Hard to find in Dominica. So I use Jasmine rice as my substitute.
  • 1/2 cup dry white wine. Do not skip this or try to find a substitute!
  • 1/2 cup Parmesan cheese (not the fresh stuff….can’t find that in Dominica)
  • 1 tsp. freshly squeezed lemon or lime juice
  • 2 tbsp. minced fresh parsley (or 2 tsp dried)
  • Salt and Pepper to taste

Directions: 

Heat oven to 350 degrees. Cut up the pumpkin in to 1”cubes and place on a cookie sheet. Coat with 1 tablespoon of olive oil, season with curry powder, salt and pepper, and place in oven for 30 minutes turning once.

While the pumpkin is cooking, add the rest of the olive oil to a large pot over medium heat.  Add the sliced onion and sugar, stirring to coat.  Allow the onion to cook, stirring occasionally, until deep golden brown and caramelized.  Remove the onions to a plate and set aside.

Add 1 tablespoon of the butter to the same pot over medium heat.  Once melted, add the garlic and cook just until fragrant, about 30 seconds. Add the rice to the pan, stirring to coat.  Cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.

Add the wine and cook, stirring constantly, until fully absorbed, about 2-3 minutes. (photo above)

Stir 2-1/2 cups of broth into the rice.  Reduce the heat to medium-low, cover and simmer until almost all liquid has been absorbed and the rice is just al dente, about 20 minutes, stirring twice during cooking. Add the last 1/2 cup of broth to the risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Stir in the Parmesan.  Remove the pot from the heat, cover and let stand for 5 minutes.

Meanwhile, the pumpkin should be done. Remove the skin and cut in to cubes.  Stir the pumpkin and caramelized onions into the risotto with the remaining 2 tablespoons of butter, lemon juice and parsley. Season with salt and pepper to taste.  If desired, add up to 1⁄4 cup of broth to add moisture and loosen the texture.

Serve immediately.

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