Marc Murphy and Kate Hudson Bring FarmVille's Farm-to-Table Focus Beyond the Computer
From slaying dragons to impersonating superheroes, so much of what happens in many computer games stays simulated, but just recently, Zynga's FarmVille, a popular Facebook application, began bridging the gap between the virtual and reality by launching the FarmVille to Table Recipe Book.
With the help of Chopped judge Marc Murphy, plus food fan Kate Hudson, Zynga's executive chef and a community of food bloggers, this brand-new digital recipe book allows FarmVille players to bring the game's farm-to-table focus into their own kitchen. Fans are used to planting crops and cultivating a farm to yield fresh produce in the game, and now they can use those fresh ingredients to create Marc's, Hudson's and others' decadent recipes at home.
"The FarmVille to Table digital cookbook embodies the values of fresh, farm-to-table ingredients," Marc explains, adding that for fans, it "validates that cooking is fun, easy and an activity the whole family can enjoy."
Just in time for the autumn harvest, Marc shared a must-try recipe for his rich, creamy Pumpkin Risotto with Gorgonzola and Walnuts (pictured above). Read on below to get his showstopping recipe.
Marc Murphy's Pumpkin Risotto with Gorgonzola and Walnuts
1 small (1 3/4-pound) pumpkin, peeled, seeded and cut into 1-inch cubes
Preheat oven to 400 degrees F.
Spread the pumpkin on a baking sheet and toss with 1 tablespoon of the oil. Season lightly with salt and pepper. Bake until tender, about 35 minutes. Remove from the oven and cover with foil to keep warm.
Bring the broth to a boil in a medium saucepan over high heat. Turn off the heat, but leave the saucepan on the stove.
Heat oil in a large heavy-bottomed saucepan over medium heat. Add onion and garlic, and sweat until translucent, about 2 to 3 minutes. Add rice and cook for 2 minutes, stirring often, until it turns from translucent to opaque.
Next, pour the wine into the pot and cook until evaporated. Add 1 cup of the chicken stock, stirring constantly, until the rice absorbs almost all of the broth, about 3 minutes.
Repeat, keeping the risotto at a steady simmer and adding more broth as it is absorbed, until you use all the broth and the rice is barely tender, about 20 minutes total.
Melt butter and add the pumpkin, cook until heated through, about 1 minute.
Remove from the heat and stir in the cheese. Season to taste with the salt and pepper. Sprinkle with walnuts and serve.