Fearless Pumpkin and Gorgonzola Risotto
The thick skin of a pumpkin plays a trick about what’s inside. A Jack-o-Lantern is a fun Halloween icon, but once you open up a pumpkin, the meat is the treat—as respectable as the contents of any autumn squash. The joys of carving contests and holiday pies are only a part of what a pumpkin can deliver. Low in calories, pumpkin meat is rich in potassium, high in fiber and beta-carotene, and makes for an elegant recipe in this seasonal rice dish.
Using a melon baller, scoop the meat out of the pumpkin (to form balls). In a medium skillet coated with Teflon® non-stick, heat the oil over medium heat and add the pumpkin balls, stirring quickly as it caramelizes and the scoops begin to brown. Add the garlic and saute about 1 more minute. Add a seasoning of salt, pepper and the basil.
Add the rice and then the chicken broth 1/2 cup at a time, cooking over medium until all of the broth is absorbed. (This may take as much as 30 minutes.) Do the same with the wine. Stir in the cheese; remove from the heat and serve.