Lobster and Pumpkin Risotto

Dive into a bowl of lobster and pumpkin risotto, where the creamy texture is elevated by the subtle sweetness of pumpkin. The slow-cooked Arborio rice absorbs every drop of broth and wine, while tender chunks of lobster add a luxurious touch, resulting in a dish that is rich yet light. It’s a delightful way to celebrate seasonal flavors.

Brought to you by @mainely_flour

Servings: 2

Ingredients:

• 12 oz Lobster Meat, patted dry and cut into bite-sized pieces
• 3 cups pie pumpkin, seeded, peeled, and cut into 1/2” cubes
• 3 tbsp olive oil, divided
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 4 cups vegetable stock
• 1 1/2 cups Arborio rice
• 1 large leek, whites and light greens only, thinly sliced
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, grated
• 3/4 cup dry white wine
• 3/4 cup canned pumpkin purée
• 1 tsp fresh thyme, chopped
• 1/2 tsp ground nutmeg
• 1 cup grated parmesan cheese, grated
• 3 tbsp butter
• Fresh parsley, chopped for garnish
• Parmesan crisps, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the pumpkin cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
3. Spread them on a baking sheet lined with parchment paper and roast until tender and caramelized, about 30-35 minutes. Set aside.
4. In a saucepan, heat the stock on low to keep warm.
5. In a Dutch oven or large skillet, heat 2 tbsp olive oil over medium heat. Add leeks and onions, sautéing for 3-4 minutes until translucent. Add the garlic and sauté for 30 seconds or until fragrant.
6. Stir in the Arborio rice, coating it in the oil and letting it cook, stirring occasionally, for 2 minutes. 
7. Stir in the white wine and cook until evaporated.
8. Begin adding the warm broth to the rice, one ladle at a time, stirring frequently.
9. Allow each addition to be absorbed before adding the next until all the stock is used. 
10. When the rice is almost al dente, stir in the canned pumpkin purée, thyme, and nutmeg. Then, add 2/3 of the roasted pumpkin (save the rest for garnish). 
11. Continue cooking until the risotto is creamy and the rice is cooked to your liking. Add a little hot water if needed to be sure the risotto doesn’t dry out.
12. Drop the heat to low and stir in the parmesan cheese and butter until melted.
13. Gently fold in the cooked lobster and cook 2-3 minutes until heated through. 
14. Season with additional salt and pepper to taste.
15. Garnish with roasted pumpkin, fresh parsley, parmesan crisps when serving.

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