• Annemarie Bolduc

Pumpkin & Saffron Risotto

Updated: a day ago

Warm up your meals with colours of autumn and seasonal flavours.

Risotto served into a pumpkin bowl • Photography © Bottle and Brush Studio 2021

Here is my little improvised risotto recipe that I find excellent when pumpkins are in season. I really thought I had found an original and genius idea adding some saffron to the dish, but after googling “Pumpkin and Saffron Risotto”, I realized it was not something new at all... But on the bright side, that is not a bad thing as this means I have chosen well! I have continued exploring and creating my own version, especially now that I’ve started to grow my own saffron. It will take many years and more bulbs before I get a good crop but it is worth trying when your climate allows it! The saffron spice threads are crimson stigmas from the crocus sativus, a very beautiful purple flower that blooms in mid-Autumn. Each flower produces 3 stigmas so you need lots of flowers to fill up that little container and that explains why it is an expensive product. Saffron’s taste is subtle and complex; earthy, grassy, sweet and floral. It can be found in most food shops (just make sure to buy the real one and not the cheap imitation). This little jar in the picture was offered to us by my husband’s lovely Iranian colleague and her family when they came to visit us this year. It has certainly inspired me to explore more saffron recipes!


Pumpkins, saffron, wine and risotto • Photography © Bottle and Brush Studio 2021


A risotto is an Italian dish of creamy rice, cooked in broth and wine very slowly by adding a little bit of liquid at a time. I love this one with a crisp and fruity Pinot Gris or Grigio, a white wine variety (made slightly differently in France and Italy where they originate) that is cultivated in the cool climate wine region where we live (Tumbarumba). In Australia, the difference between Pinot Gris and Pinot Grigio is stylistic, and both are exceptional to this climate. You can serve risotto on the side of a dish, topped with something or just by itself. If you’ve got some extra sugar pumpkin (or any small rounded winter squash), empty and roast them to fill up with the cooked risotto. It will add extra pumpkin flesh and makes a stunning autumn presentation inspired by the native American pumpkin bowls. Enjoy the smell while cooking these colourful flavours and savour the taste of autumn with a glass of this wine!


Autumn colours and flower savours • Photography © Bottle and Brush Studio 2021


LOCAL PRODUCE FEATURE: This risotto dish features the French style Pinot Gris of Mount Tumbarumba Vineyards, a beautiful little vineyard located only 5 minutes drive from our place and owned by a friendly family who commissioned us to do a 4 seasons photography project. They have a beautiful collection of wine varieties, and new vintages on the way!


RECIPE

This recipe will soon be available to purchase as a card at our local points of sale.

#pumpkinorsquash #mylittlebackyardstudio

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