search
California Rice Commission
WILDLIFE SALMON BLOG NEWS
MORE CLOSE
  • Drought
  • People
    • Chefs
    • Blogger Profiles
    • Photo Gallery
  • Places
    • California Ports
    • Contacts
    • Photo Gallery
  • RECIPES
  • News
  • Podcast
  • Wildlife
    • Habitat Value
    • Species List
    • Conservation Programs
    • Wildlife Guide
    • Interactive Rice Field
    • Photo Gallery
  • Sharing Butte Creek
  • Blog
    • Rice News
  • Industry
    • How Rice Grows
    • Water Quality
    • Crop Protection
    • Air Quality
    • Statistics
    • About the CRC
    • Publications
    • Ask an Expert
    • GMO Testing
  • COVID-19
  • Salmon
  • Photo Gallery
Contact Us
sacramentovalley.org
Facebook Twitter Instagram YouTube RSS

Feature Recipe

Pumpkin Risotto

Serves
6-8

Julie Cader

Ingredients

1 ¾ cups California Koshihikari Short Grain Rice
5 cups vegetable broth
1 15 oz. can pumpkin puree
3 tablespoons salted butter
3 scallions, finely chopped
2 teaspoons dried thyme, minced
1 teaspoon orange muscat champagne vinegar
¼ teaspoon ground nutmeg
6 medjool dates, pitted and finely chopped
1 cup grated Parmesean cheese
1 cup crumbled goat cheese
1 cup dried orange-flavored cranberries
Salt and pepper to taste

Directions

In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a slow boil and reduce heat to low. Cover with lid to keep stock warm.

Melt the butter in a large saucepan, add the scallions and cook until softened. Add the thyme, nutmeg, vinegar, dates and rice. Stir while cooking for two-minutes.

Slowly, one ladle at a time, add the stock/pumpkin broth, stirring the rice until all the liquid has evaporated. Continue this process of one ladle at a time until the rice is done and has a creamy texture. The entire process will take about 30-35 minutes.

Gently stir in the Parmesan cheese, one half of the goat cheese and one half of the cranberries. Season to taste with salt and pepper.

Transfer risotto to a holiday serving bowl and top with the remaining goat cheese and cranberries. Serve immediately.

Serves 6-8.


Julie Cader

Julie recently retired as the Finance & Administration Manager for the California Rice Commission, and is a big proponent of trying new recipes- especially if they feature California rice.

Sidebar Image

Featured Chefs

Baldish Kaur Deol
Antonio Villagomez
Kotaro “Taro” Arai
Chef Patrick Mulvaney
Chef Ed Roehr
Russell Okubo
Chef Billy Ngo
Julie Cader
Craig Takehara
Guest Chef
California Rice Commission

SACRAMENTO, CA
(PH) 916.387.2264
(FAX) 916.387.2265

CONTACT US
  • Drought
  • People
    • Chefs
    • Blogger Profiles
    • Photo Gallery
  • Places
    • California Ports
    • Contacts
    • Photo Gallery
  • RECIPES
  • COVID-19
  • Salmon
  • Photo Gallery
  • News
  • Podcast
  • Wildlife
    • Habitat Value
    • Species List
    • Conservation Programs
    • Wildlife Guide
    • Interactive Rice Field
    • Photo Gallery
  • Sharing Butte Creek
  • Blog
    • Rice News
  • Industry
    • How Rice Grows
    • Water Quality
    • Crop Protection
    • Air Quality
    • Statistics
    • About the CRC
    • Publications
    • Ask an Expert
    • GMO Testing

© 2023 CALIFORNIA RICE COMMISSION

Facebook Twitter Instagram YouTube RSS