Pumpkin Risotto

Peter and I had a ton of pureed pumpkin leftover from a delicious pumpkin cheesecake he made last weekend for the season finale of Mad Men. I've been itching to make something savory with it all week and this is what I came up with. This recipe was inspired by a Jamie Oliver recipe for roasted squash risotto, but as you will see, I've doctored it up quite a bit.

Pumpkin Risotto

1/8 lb pancetta (optional)

1 large shallot, sliced

2 cloves garlic, chopped

1 c. arborio rice

1/2 c. white wine

4 c. chicken broth (vegetable of course would work just as well)

2 T oregano, chopped

1-1 1/2 c. pureed pumpkin or other winter squash

2 t chile paste

1/2 a large bunch of chard, coarsely chopped

1 c. pecorino, grated

About 8 fried sage leaves

Salt and pepper to taste

In a large skillet, fry the pancetta over medium-high heat in a bit of olive oil until crispy. Remove and drain on a paper towel--don't clean skillet. Put 4 cups of broth in a small saucepan and heat keep warm over low heat. Add about a tablespoon of butter and a bit more olive oil to pancetta skillet (depending on how much delicious pancetta grease you still have in the pan). Add shallot and garlic and saute over medium heat until just softened (about 3-4 minutes). Next add in the arborio and cook until the grains are translucent. Stir in wine, and keep stirring until wine is absorbed. Begin ladling in the warm broth, about 1/2 a cup at a time. I don't usually stir as much as traditional recipes call for, just once when I stir in the broth. Allow the rice to absorb the liquid, then stir in more broth. When the rice is about 75% done, stir in the oregano, and the pumpkin puree, with a bit of broth. The pumpkin will become more liquid as it warms up and the rice will soak it up like broth. Check the seasoning and salt to taste. With the next addition of broth, stir in about 2 teaspoons of chile paste. We had leftover paste from the enchiladas Peter made earlier this week and it added a delicious hint of smoky spiciness to the dish. When the rice has just a few minutes left, stir in the chard to cook in the risotto. Finally, stir in the cheese and serve and garnish with fried sage leaves.