Pumpkin Risotto – Wed, Oct 7th @ 6:30PM MST



A live zoom class with Savannah where she’ll walk you through making Pumpkin Risotto! This class is capped at 10 people and will be 1 ½ -2 hours long and starts at 6:30PM. It’s gonna be a blast!

(v) (gf) (vegan friendly) (Ages 18+)

7 in stock

A rather meditative dish that will have us getting lost in the slow swirl of our spoon through the risotto as we coax the starchy little rice granules into the perfect, creamy texture. My 1:1 method is to give the risotto a slow stir, have a sip of wine, and repeat. Join this class with the aim to relax!

*I recommend serving the risotto with a fresh green salad like this one: https://www.cleavercooking.com/fennel-dill-salad/

(Serves 2)

Grocery List:

  • 1 Cup Arborio Rice (found in the specialty rice section of most grocery stores)
  • 4 Cups Vegetable or Chicken Stock
  • 1 Shallot or ½ small onion
  • 1 15oz Can Pumpkin Puree
  • ½ Cup Drinkable White Wine (pinot grigio, sauvignon blanc, etc)
  • 1 teaspoon Grated Nutmeg
  • 4 Tablespoons (½ stick) Butter
  • ½ Cup Good Quality Grated Parmesan Cheese
  • 2 Tablespoons Raw Pepitas
  • 1 teaspoon Ground Cumin
  • ¼ Cup Fresh Parsley
  • 1 Sprig Fresh Rosemary
  • Salt to Taste
  • 1 teaspoon White Pepper (optional, but recommended)

Equipment List:

  • Large Saute Pan
  • Medium Pot
  • Wooden Spoon
  • Measuring Cups
  • Knife
  • Cutting Board