This recipe is from Katie Gatlin.
Preheat the oven to 375 degrees F.
Cut into large wedges and scoop out the seeds and slimy strings (that's the technical term) of:
-1 sugar pumpkin
Drizzle the pumpkin wedges with:
-olive oil
-salt and pepper
Bake on a cookie sheet for about 20 minutes, or until you can pierce it with a fork easily. Let them cool, and then peel off the skin and chop the pumpkin into bite-sized pieces. Set aside.
In a medium pot, keep warm over low heat (until we're ready):
-5 c. vegetable stock
In a heavy-bottomed pot, heat:
-¼ c. extra-virgin olive oil
Add in, and cook over medium heat until browned and soft (about 5-8 minutes):
-1 c. diced onion
-1 Tbs. finely chopped garlic
-salt and pepper
Then add and stir until "translucent" - it will look just a little more clear and less white (about 2 minutes):
-2 cups arborio rice
Add in and stir continuously until the liquid is absorbed:
-2 c. dry white wine
Add in the vegetable stock 1-2 cups at a time, stirring continuously, until the liquid is absorbed. Then repeat until you've used up the stock and the rice is cooked.
Lower the heat, and stir in:
-the roasted pumpkin pieces
-½ c. pumpkin puree
-¼ c. fried sage (cooked in hot oil for about 4 minutes, and drained - reserve a few pieces for garnish)
-2 c. roughly chopped kale
-1 tsp. dried oregano
Let those flavors combine for a few minutes. Then stir in:
- ½ c. grated Parmesan
-2 or 3 Tbs. butter
Taste, and adjust the seasonings, adding more salt, pepper, and/or garlic powder as necessary. Top with shaved Parmesan and a few pieces of the fried sage, and enjoy immediately!
