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Prep Time: 1 Hour
Yields: 4 Servings

Although making risotto can be somewhat labor intensive, the resulting delectably creamy rice is well worth the effort. The pumpkin and saffron give a beautiful golden color to this dish. This risotto is wonderful served alongside grilled fish or meat.

1 cup diced pumpkin
1 tbsp saffron
1½ cups arborio rice
5 cups hot shellfish or chicken stock, divided
4 tbsps butter, divided
1 tbsp olive oil
¼ cup minced shallots
4 cloves garlic, sliced
1 tbsp chopped fresh oregano
1 tbsp chopped fresh tarragon
½ cup grated Parmesan cheese
salt and black pepper to taste
¼ cup chopped fresh parsley

In a small bowl, place saffron and ½ cup of hot stock into the microwave and heat for 30 seconds. Remove, cover with clear wrap and allow saffron to sit 30 minutes. Set aside. Place remaining stock into a saucepot, add pumpkin and cook on medium-high heat until fork-tender. Remove pumpkin and mash then set aside. Reserve stock and set aside. In a 2-quart, heavy-bottomed saucepan, melt 2 tablespoons of butter in olive oil over medium-high heat. Add shallots and garlic then sauté 2–3 minutes or until vegetables are wilted. Add rice, stirring until coated with oil, and cook about 1 minute. Stir in the pumpkin and 1 cup of reserved hot stock then simmer until most of the liquid is absorbed, stirring often. Continue stirring and adding stock, one cup at a time, until all stock is absorbed and rice is tender, about 20 minutes. Additional stock may be added to retain the consistency. Add saffron with stock, oregano and tarragon, blending well into the rice mixture. Stir in remaining butter, Parmesan cheese, salt, pepper and parsley. Serve immediately.




















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