Fall Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Gremolata

   In a small bowl, combine pumpkin seeds, parsley, lemon zest, minced garlic, olive oil, and salt. Mix well and set aside.

2. 2

   Cook the Base

   In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another minute.

3. 3

   Add the Rice

   Add Arborio rice to the pot and stir until the rice is well-coated with the oil and onions, about 2 minutes.

4. 4

   Incorporate the Broth

   Gradually add vegetable broth, one cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. This process should take about 18-20 minutes.

5. 5

   Add Squash and Coconut Milk

   Once the rice is creamy and al dente, stir in the smoked autumn squash puree and coconut milk. Cook for an additional 5 minutes, stirring continuously until heated through.

6. 6

   Season the Risotto

   Season the risotto with salt and black pepper to taste. Remove from heat.

7. 7

   Serve

   Scoop the risotto into bowls and top with the pepita gremolata. Serve warm.