April 8th, 2012
Photography by Rob Kinghorn Food Styling by Noah Witenoff Prop Styling by Jane Hardin
Place roasted garlic in a bowl and crush with a spoon. Add butter, herbs and spices, and mix well. Set aside.
In a large sauté pan, melt butter. Add pumpkin and season with salt and pepper. Cook, stirring occasionally, until golden on all sides, about 4-5 minutes. If necessary, cover for 2-3 minutes to cook through.
Add brown sugar and cook until pumpkin is nicely caramelized but not mushy, about 2 minutes. Set aside.
Bring stock to a boil over high heat. Reduce heat to low and keep warm.
Heat oil and butter together in a heavy-bottomed saucepan over medium heat. Add onion and stir often until softened, about 3-4 minutes. Reduce heat to medium-low and stir in rice. Stir until rice is coated, about 1-2 minutes. Add wine and continue cooking. Stir until all wine is absorbed.
Add about 1 cup of the warmed stock to rice. Stir until stock is almost completely absorbed. Repeat four more times, stirring less frequently with each addition of liquid. Begin to taste rice for doneness. It should be cooked through yet firm. This may take about 20-25 minutes. Add more stock if necessary.
Putting It Together
Remove pot from heat, stir in butter (spiced or plain), sage, thyme and parsley.
Gently fold in pumpkin (or other flavour variations), add cheese and transfer to warm bowls.
Nutrients per serving: 327 calories, 19 g fat, 10 g protein, 29 g carbohydrates, 1 g fibre. Excellent source of vitamin A and folate. Good source of vitamin B12, niacin, phosphorus and iron.