This delicious fall-twist on risotto, courtesy of Priscilla Claman of Career Strategies, Inc., is the perfect seasonal meal for almost any occasion. In between helping job seekers update their career searches, Priscilla is on the hunt for recipes that are quick, simple, and utterly delicious. Check out the recipe she shared below to fill your table with plenty of fall flavors.
*2 leeks (the white part and 2.5 cm from the green part) well-washed and cut into thin slices
*1/3 cup. olive oil
*1-3 teaspoon Halep pepper or boukovo
*2 large garlic cloves, chopped
*750 gr. pumpkin red (or the pulp of a big green one), peeled and seeded, cut into cubes of 1 cm ½ cup.
*3 cups of dry white wine
*1 ½ cups chicken stock, without fat or water
*Arborio rice or Thrace ” Mylelia ”
*salt and freshly ground black pepper, as desired
* 2/3 cup grated Parmesan cheese
*2/3 cup fresh coriander, chopped
1. In a large pan or a wide pot, heat the oil and sauté the leeks for 6-8 minutes, until softened.
2. We add the pepper, the garlic and the pumpkin. We saute all the ingredients together for 10-15 minutes, until the liquid has evaporated.
3. Add the wine and stir a few times.
4. Add about ½ cup of water and reduce the heat. Allow the pumpkin to simmer for another 10-15 minutes, until tender. (Up to this point the food can be prepared several hours earlier).
5. Twenty minutes before serving, put the broth in a pot to simmer on very low heat.
6. Heat the pumpkin mixture and as it starts to boil, then add the rice, stirring occasionally with a wooden spoon to lubricate it.
7. Add about ½ cup of the hot broth and let it simmer, stirring constantly and adding per ½ cup broth as it is absorbed by the rice.
8. After about 15 minutes, taste the rice, which should be al dente.
9. Add salt and black pepper.
10. Remove the risotto from the heat and add the cheese, stirring well. Serve the risotto into warmed soup dishes, sprinkled with cilantro.
Serve this dish on a cool, crisp fall evening to add some warmth to you table or while you try out some of Pricilla Claman’s advice about updating your job post.