Pumpkin & Saffron Risotto
- Annemarie Bolduc
- Apr 22, 2021
- 3 min read
Updated: Oct 1
Warm up your meals with the colours of autumn and seasonal flavours.
Here’s my little improvised risotto recipe, perfect when pumpkins are in season. Pumpkin and saffron are a classic match, but I was inspired to make this one after planting my own saffron bulbs as they bloom just as pumpkins ripen. It takes years before you get a real harvest, but even a few threads bring magic to the dish. Saffron comes from the crimson stigmas of the crocus sativus, a purple flower that blooms in mid-autumn. Each blossom yields only three threads, which explains its cost and rarity. Its flavour is subtle yet complex: earthy, floral, sweet, and slightly grassy. Risotto itself is an Italian classic of creamy rice slowly simmered in broth and wine; a process as soothing as the result is delicious. I love pairing this one with a crisp Pinot Gris or Grigio, both beautifully grown here in Tumbarumba’s cool-climate wine region. Serve it as a side, on its own, or for a stunning autumn table. Spoon the risotto into a roasted pumpkin bowl and garnish with parmesan, pepitas, or late-season edible flowers.
Autumn colours and flower savours • Photography © Bottle and Brush Studio 2021
RECIPE
INGREDIENTS:
2 cups pumpkin, cut into small pieces
1 carrot, finely chopped
1 garlic clove, minced
1 small onion, finely chopped
1 cup arborio rice
3 cups vegetable stock
1/2 cup of pinot gris or grigio (see suggestions below)
1 tbsp butter
1 tbsp olive oil
1/3 cup fresh parmesan
Pinch of saffron
Pinch of pepper
PREPARATION:
In a small saucepan, warm the stock, add saffron to infuse and release flavour, simmering gently.
In a medium-large non-stick saucepan, brown onion with oil.
Add garlic, carrots, pumpkin and stir for a few minutes.
Add rice and mix well. Deglaze with wine and stir for a few minutes.
Add the saffron broth one ladle at a time, stirring and simmering gently until the liquid is absorbed between each ladle (it should take about 25 minutes).
Add pepper, parmesan and butter.
Mix well, reduce heat to the lowest setting, cover and let the rice finish cooking for about 15-20 minutes.
Remove from heat, and mix well (the pumpkin should be cooked and soft by then).
If you want a creamier texture, add a little more stock and keep simmering on low heat for a little longer.
To serve stuffed in a pumpkin bowl:
Choose a medium sugar pumpkin or winter squash. Slice off the top, remove seeds and pulp, then bake at 180°C (350°F) for 15 minutes. Fill with the risotto and bake another 20–25 minutes until tender. Garnish as you wish!
Note: Only the stigmas of the saffron crocus are edible.
Pumpkins, saffron, wine and risotto • Photography © Bottle and Brush Studio 2021
TUMBARUMBA WINES SUGGESTION:
For this recipe, use and pair with a crisp and fruity Pinot Gris or Grigio variety (made slightly differently in France and Italy, where they originate). In Australia, the difference between Pinot Gris and Pinot Grigio is stylistic, and in Tumbarumba’s cool climate region’s terroir, they are both remarkable. Find a French-style, elegant Pinot Gris vintage like the ones of Mount Tumbarumba Vineyards and Allegiance Wines if you can.
This recipe was published in ABC Organic Gardener Magazine issue #141, Autumn 2023 and my Snowy Foodie recipe cards in 2021.
