Pumpkin Risotto

Rep. Steve King, a Republican from Iowa, is an idiot. So is Rep. Tim Huelskamp from Kansas. They are both playing the worst kind of partisan politics by introducing and supporting a bill called the No Hungry Kids Act, H.R.6418. This is a very clever title for a very seriously misguided, but I am happy to report, sure to fail bill. The bill attempts to repeal the new rules set forth by the USDA, based on five years of research and two Institute of Medicine studies, that set calorie limits on school lunches.

Why is it partisan politics? It turns out that Tom Vilsack, Secretary of Agriculture and big supporter of the new rules, has a wife named Christie that is running against King in Iowa’s fourth district. Introducing bills, especially against kids, for your own political gain is despicable. I hope all of my Iowa friends vote against this useless politician.

Back to our celebration of fall. Here is another pumpkin dish. I hope that sugar pumpkins are starting to show up at your market. If not, they will soon.


  • 1 Cup Arborio Rice
  • 4 Cups Chicken Broth
  • 1 White Onion, diced
  • 1 Cup White Wine
  • 1 Cup Roasted Sugar Punplin
  • 2 Garlic Cloves, minced
  • 1/3 Cup Grated Parmesan
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Sage, finely chopped
  • Salt and Pepper


  • Cookie Sheet
  • Chef’s Knife
  • Paring Knife
  • Grater
  • Med. Sauce Pan
  • Large Sauce Pan
  • Ladle
  • Wooden Spoon
  1. Pre heat the oven to 400.
  2. Peel and cube the pumpkin. You can substitute butternut squash.
  3. Place on cookie sheet and drizzle with olive oil.
  4. Roast for 45 minutes, until the pumpkin is fork soft.
  5. Let cool.
  6. Pour the broth into the medium sauce pan along with about 1/2 cup of water and place over medium heat. I usually place the broth on the back burner, right behind the risotto.
  7. In the larger pan over medium heat, add two tablespoons of olive oil.
  8. Add the onion then the garlic. Sauté until translucent.
  9. Stir in rice slowly, making sure to coat all with oil.
  10. Add the white wine and let reduce by half.
  11. Add a ladle of broth and stir for a few minutes.
  12. Continue to add broth, a little at a time and stir. The idea of stirring is to keep the rice from sticking to the bottom.
  13. Continue the process of adding broth and stirring until the rice is puffy and nearly soft. This should take about 30 minutes.
  14. Add the the pumpkin and stir in. Cook for 5-10 minutes, stirring often.
  15. Turn the heat off and stir in the cheese and sage.
  16. Salt and pepper to taste.

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