Obviously I’m obsessed with pumpkin. As evident from this, this, or this. I also have a brand new Pumpkin Section in my recipe section (check it out). I love experimenting with pumpkin in a variety of baked goods, and while I always intend to branch out to non-sweets, I just never seem to get around it. Or I’m just really so much in love with dessert to ever stray from that. But not this time. This time, I combined two of my favorite things into one awesome dish that I will continue to make all winter long. Because it is freaking delicious. And it’s pumpkin season until the snow is gone gone gone.
If you are like me (or you are a normal person), you like cozy foods. My favorite things about the colder weather is my blanket and eating yummy things. Like Shepard’s Pie, Chili, Guinness Beef Stew, all things made by my boyfriend. Because why mess around in that department when he does such a good job already? And we all know I should stick with the sugar, flour, butter concoctions. But when my personal chef is not around I have to fend for myself. And I do a pretty good job. With this.
Risotto is a sneaky dish. It’s so good in the spring and summer, with summer-seasoned chicken and fruit, but perfect when it’s cold, ‘cause it’s like Italian Mac & Cheese. Except its fancy because it’s not pasta, it’s rice. Yup creamy delicious rice. Cozy and perfect. It’s kind of a process to make risotto, an easy process, but still it takes a little time. But any process that includes wine is a good one. Throw a little in, take a sip — or two or five — and just keep stirring, stirring, stirring. I’ve made risotto before (Thanks, Stanley) but with the influx of pumpkin in my house and my brain, I figured I’d need to try this out. And it’s so good. So good. If your are over pumpkin bread-cookies-fudge-cake for some really strange reason, get your pumpkin fix with dinner.
Pumpkin Risotto
Adapted from Stanley Tucci
makes 5 normal servings (or 2-3 real people servings)
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1/4 cup finely chopped onion
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3-4 cloves of minced garlic
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2-3 tablespoons olive oil
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1 cup arborio rice
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3 cups stock (vegetable or chicken is preferred)
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about 1/2 cup white wine
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a generous 1/3 cup grated parmesan cheese
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1 cup pumpkin puree
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salt and pepper to taste
Directions
- Make chicken stock (according to direction on package) and set aside
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In a pot heat the olive oil over medium heat and saute the onion, and garlic until the onion begins to soften. Now add in the rice and saute until it begins to look thicker.
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In another pot heat the stock and wine over low heat. Begin adding 1 cup of the stock then wine, alternating, to the rice.
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As it cooks continue to stir so that rice doesn’t stick to the bottom of the pan. Once most of the liquid is absorbed add another cup of warm stock/wine.
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Continue until the rice is fully cooked, I always check by eating a few grains and seeing the centers are still hard. If you run out of stock/wine before the rice is fully cooked just add a little water. Or wine. My choice is wine.
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I ended up discarding about 1/4 cup of my stock/wine as my rice didn’t end up needed the full amount. Tricky risotto. Once done stir in the cheese and pumpkin.
- Eat, enjoy, blanket cuddle time
The Little Red Mixer 