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Cinnamon Honey Roasted Pumpkin Risotto
Posted by Phuong on Oct 1st, 2009

pumpyy


I'm on a risotto kick! Last night I made Mama Le Chicken Risotto with Chanterelles and Porcini Mushrooms and won the best daughter award. I had a couple chicken breasts left and some baby pumpkins in the house so I decided to create another delicious meal - Roasted Pumpkin Risotto with Honey and Cinnamon. Risotto is such a great fall dish and easier to make than most people think. It just takes a little more effort since you can't let the rice just sit there and cook. You have to slowly let the liquid absorb, and then add more. If you add too much, it will get soggy and taste more like porridge. You don't want that! Good risotto is similar to waiting for a good cup of tea to brew - patience is key.

I decided to use pumpkin because it tastes great and it's a healthy choice. Plus, it's easy to find in the fall and I had some in the house. :)Pumpkin is low in calories, high in fibre, and full of essential antioxidants, including beta-carotene (the precursor to vitamin A). Nutrition experts recommend eating green leafy vegetables and orange vegetables every day. Why not include some pumpkin?
I also used Koni Kapha as the main tea because the herbs are a perfect complement to the pumpkin. Ginger, cinnamon, and pumpkin are great together, especially when you start drizzling the pumpkin with a little bit of honey.

  • Vegans- omit cheese, chicken, and replace honey with maple syrup!

    1. Start roasting the pumpkins and set aside.
    2. Cut up the chicken breasts from the leftovers from last night or marinate the chicken breasts first using the Kapha Tea Rub recipe below. Vegetarians skip the chicken and use only the pumpkin chunks and pumpkin puree.
    3. Prep all risotto ingredients and slice up the chicken breasts from last night.
    4. When the pumpkins are finished roasting, scoop out the meat of one whole pumpkin and puree with 1 tablespoon of butter. Then set aside.
    5. Start the risotto.
    6. While the risotto is absorbing the broth, start scooping out chunks of pumpkin meat and set aside.
    7. Fold the scoops of pumpkin into the finished risotto.
    8. Fold in the chicken breasts and serve.


    Cinnamon honey roasted pumpkins

  • 3 Miniature pumpkins
  • Olive oil as needed
  • Honey as needed
  • Cinnamon as needed

    Preheat oven to 350 degrees F.

    1. Roast whole miniature pumpkins in a small roasting pan with 1/2 inch water, tightly covered with foil until very tender, 45 to 50 minutes.
    2. Cool slightly. Cut out tops and reserve, then scoop out seeds.
    3. Discard water from roasting pan, then return pumpkin shells to pan. Drizzle the insides with a little olive oil, honey, and sprinkle with cinnamon. Keep warm and covered with foil.
    4. Scoop out one miniature pumpkin and puree with 1 Tablespoon of butter. Set aside
    5. Scoop out tablespoon chunks of the 2 remaining pumpkins and set aside.


    Koni Kapha tea rub

    Ingredients:

  • 2 tablespoon of finely ground Koni Kapha Tea. I have a spice grinder I use for this. A mortar and pestel works too.
  • 1/4 cup kosher salt
  • 1 tablespoon of garlic powder
  • 1 teaspoon ground ginger
  • 1/4 cup brown sugar
  • 2 teaspoon cayenne pepper
  • Chicken breasts - as needed


    Directions:

    1. Combine all ingredients, blending thoroughly.
    2. If reserving for later use, store in a tightly capped jar.
    3. To use, sprinkle heavily over all sides of meat and rub in well with fingers. Let meat stand at room temperature for two hours, or lightly covered overnight in the refrigerator.
    4. Sprinkle meat again lightly before grilling, broiling or baking.



    Koni Kapha risotto

    Ingredients:

  • 6 cups of vegetable stock
  • Large cheesecloth that contains 6 tsp of Koni Kapha tea - tie into a sachet
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 shallots diced
  • 1 1/2 cups Arborio rice
  • 1/4 cup dry white wine
  • 1/3 cup freshly grated parmesan cheese
  • Chiffonade of basil

    1. Add the Kapha tea sachet to a pot containing 6 cups of vegetable stock. Bring to a simmer. Leave the bag in for 4-5 minutes and removal. Keep the Kapha Vegetable Broth warm on the stove.
    2. Warm olive oil and butter in a large saucepan over medium-high heat. Stir in the shallots, and cook until soft, about 1 minute. Add rice, stirring to coat with oil, about 2 minutes.
    3. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
    4. Pour in wine at the end, stirring constantly until the wine is fully absorbed.
    5. Remove from heat, and stir in the basil and parmesan.
    6. Fold in the sliced chicken breasts (vegetarians skip)
    7. Fold in pumpkin puree and tablespoon scoops of pumpkin.
    8. Season with salt and pepper to taste.

    Enjoy with a cup of Koni Kapha Tea.


    Koni Mighty Athena Green Tea - click on image
    Koni Kapha Herbal Tea - click on image



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    Comments
  • Patrizia Says: October 1st, 2009, 2:05am Wow. Is all I can say. :) I adore KONI Kapha, risotto, pumpkin & all the attendant spices. Look forward to making some! Bless you for posting healthy & delicious recipes with great nutritional info, easy instructions and beautiful photos of the meals. Peace to you always & happy creating!
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