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Recipes
Green Apple Pumpkin Risotto

30 INGREDIENTS • 13 STEPS • 1HR

Green Apple Pumpkin Risotto

Recipe
4.0
1 rating
This makes and excellent simple first course in the fall, when the late season radicchio has developed a pleasantly bitter taste that really sings with the Asiago and then dances like fireflies with the fresh crunchy and tart green apples.
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Vespertine
Artful compositions enhanced by the best, seasonal ingredients is Vespertine’s approach to food.
This makes and excellent simple first course in the fall, when the late season radicchio has developed a pleasantly bitter taste that really sings with the Asiago and then dances like fireflies with the fresh crunchy and tart green apples.
1HR
Total Time
$14.38
Cost Per Serving
Ingredients
Servings
2
us / metric
Pumpkin Bowls
Baby Pumpkin
2
Tarragon Crème Fraîche
Cream
2/3 cup
Cream
Lemon
1/2
Lemon, juiced
Tarragon
as needed
Tarragon, chopped
Salt
to taste
Pumpkin Risotto
Vegetable Stock
4 oz
Vegetable Stock
Fresh Apple Juice
1 cup
Fresh Apple Juice
Fresh Pumpkin Juice
1 cup
Fresh Pumpkin Juice
Shallot
2 Tbsp
Shallots, minced
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
for cooking
Carnaroli Rice
1 cup
Carnaroli Rice
Pumpkin
1 cup
Pumpkin, finely diced
Fresh Sage
2 tsp
Fresh Sage, chopped
Ground Cinnamon
as needed

Sponsored

Simply Organic Cinnamon, Ground
Butter
1 Tbsp
Ground Nutmeg
as needed
Ground Nutmeg
Tempura Pumpkin Blossoms
Pumpkin
8 tsp
Pumpkins, finely diced
Leek
5 tsp
Leeks, diced
Shallot
1 Tbsp
Shallot, minced
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
for cooking
Ricotta Cheese
2 tsp
Ricotta Cheese
or Cream Cheese
Egg
2
Eggs, separated
Salt
to taste
Fresh Pumpkin Blossoms
2
Fresh Pumpkin Blossoms
Sprite
8 tsp
Sprite
Garnish
Microgreens
to taste
Microgreens
Roasted Pepitas
to taste
Roasted Pepitas
Nutrition Per Serving
VIEW ALL
Calories
1027
Fat
35.0 g
Protein
12.3 g
Carbs
164.0 g
Love This Recipe?
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Green Apple Pumpkin Risotto
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Vespertine
Artful compositions enhanced by the best, seasonal ingredients is Vespertine’s approach to food.
Cooking InstructionsHide images
step 1
For the crème fraîche, combine the Cream (2/3 cup), Lemon (1/2), Tarragon (as needed), Salt (to taste), Ground Black Pepper (to taste), and let stand at room temperature for 24 hours. Or just substitute creme fraîche to save time.
step 2
At this time, if you would like to serve the risotto in baby pumpkins, you can prepare them now. Steam the Baby Pumpkins (2) until soft. Once cooled, remove the tops and seed them. Set aside.
step 2 At this time, if you would like to serve the risotto in baby pumpkins, you can prepare them now. Steam the Baby Pumpkins (2) until soft. Once cooled, remove the tops and seed them. Set aside.
step 3
To start the risotto, combine Vegetable Stock (4 oz), Fresh Apple Juice (1 cup), and Fresh Pumpkin Juice (1 cup) in a small saucepan and hold warm at 90 degrees C (195 degrees C).
step 3 To start the risotto, combine Vegetable Stock (4 oz), Fresh Apple Juice (1 cup), and Fresh Pumpkin Juice (1 cup) in a small saucepan and hold warm at 90 degrees C (195 degrees C).
step 4
In a stainless steel sauté pan placed over low heat, sweat the Shallots (2 Tbsp) in Extra-Virgin Olive Oil (as needed) until tender.
step 4 In a stainless steel sauté pan placed over low heat, sweat the Shallots (2 Tbsp) in Extra-Virgin Olive Oil (as needed) until tender.
step 5
Add the Carnaroli Rice (1 cup), Pumpkin (1 cup), and coat in the sweated shallots and oil mixture for two minutes.
step 5 Add the Carnaroli Rice (1 cup), Pumpkin (1 cup), and coat in the sweated shallots and oil mixture for two minutes.
step 6
Slowly begin to add the stock/juice mixture in 50 ml increments while constantly stirring. Continue adding the stock while stirring until the rice is tender. About 20 minutes.
step 6 Slowly begin to add the stock/juice mixture in 50 ml increments while constantly stirring. Continue adding the stock while stirring until the rice is tender. About 20 minutes.
step 7
Finish with Fresh Sage (2 tsp), Simply Organic Cinnamon, Ground (as needed), Butter (1 Tbsp), Ground Nutmeg (as needed), and 20grams of the crème fraîche. Mix together and set aside.
step 7 Finish with Fresh Sage (2 tsp), Simply Organic Cinnamon, Ground (as needed), Butter (1 Tbsp), Ground Nutmeg (as needed), and 20grams of the crème fraîche. Mix together and set aside.
step 8
For the pumpkin blossom stuffing, sweat the Pumpkins (8 tsp) with Leeks (5 tsp) and Shallot (1 Tbsp) in Extra-Virgin Olive Oil (as needed) until tender and allow to cool.
step 8 For the pumpkin blossom stuffing, sweat the Pumpkins (8 tsp) with Leeks (5 tsp) and Shallot (1 Tbsp) in Extra-Virgin Olive Oil (as needed) until tender and allow to cool.
step 9
Mix the pumpkin, leeks, and shallots with the Ricotta Cheese (2 tsp) and the white of one Egg (1). Then, season with Salt (to taste) and Ground Black Pepper (to taste). Fill the Fresh Pumpkin Blossoms (2) with a bit of the mixture, and press lightly until closed.
step 9 Mix the pumpkin, leeks, and shallots with the Ricotta Cheese (2 tsp) and the white of one Egg (1). Then, season with Salt (to taste) and Ground Black Pepper (to taste). Fill the Fresh Pumpkin Blossoms (2) with a bit of the mixture, and press lightly until closed.
step 10
To make the tempura batter, mix the other Egg (1), Corn Starch (2/3 cup), and Sprite (8 tsp) with a fork in a mixing bowl.
step 11
Dip the stuffed pumpkin blossoms in the tempura batter and fry at 165 degrees C (330 degrees F) until crispy.
step 11 Dip the stuffed pumpkin blossoms in the tempura batter and fry at 165 degrees C (330 degrees F) until crispy.
step 12
Place the fried tempura blossom on a paper towel-lined plate. Let cool before plating.
step 12 Place the fried tempura blossom on a paper towel-lined plate. Let cool before plating.
step 13
Spoon the risotto into the prepared baby pumpkin bowls. Add some dollops of crème fraîche, then place the pumpkin bowl on top. Add the tempura blossoms and garnish with Roasted Pepitas (to taste) and Microgreens (to taste).
step 13 Spoon the risotto into the prepared baby pumpkin bowls. Add some dollops of crème fraîche, then place the pumpkin bowl on top. Add the tempura blossoms and garnish with Roasted Pepitas (to taste) and Microgreens (to taste).
Tags
Shellfish-Free
Dinner
French
Fall
Vegetarian
Italian
Pumpkin
Halloween
Rice
Vegetables
Thanksgiving
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