Pumpkin Risotto

Are you loving all the pumpkin going around?  I am, it makes me feel like anything it is in just got bumped into the healthy category, even if it’s a cookie.  Aubrey called me tonight to say she just made Suzanne’s pumpkin cheese cake ice cream, and it was to die for.  So see, it can even make ice cream good for ya ;).

I have loved risotto for years now.  I love that it makes a creamy base without cream, a can of cream of something, or even a ton of butter.  Just the layering of a few simple flavors and you have yourself a knock-out side dish.  Have you made it much?  Don’t let it scare you, it is really simple and so versatile.

In this version, there is just enough pumpkin for a subtle flavor and give the rice a creamy texture.  The nutmeg adds that little bit of depth and warmth, making it a perfect dish for the fall.  It was so good!  My hubby loved it, even my three year old liked it, and anyone who knows my three year old knows that is saying something!

It partners well with a simple meat dish and veggies, or can stand alone with a chunk of good bread for a vegetarian meal.

Pumpkin Risotto

In a medium heavy-bottomed sauce pan over medium heat, melt the butter.  Add the onion and cook until it softens.  Add the rice and cook for about 2 minutes, stirring frequently.

Pour in the wine, it will steam up quite a bit and bubble.  Cook until the rice has absorbed most of it then add a cup of the simmering stock and cook until the stock is absorbed, stirring frequently.  Continue to add the stock one cup at a time, allowing each to be absorbed before adding the next, making sure to stir.  Do not allow the rice to cook dry.  This will take about 20-25 minutes.  You want the rice to be tender, but still have a firm bite, and the sauce to have a creamy consistency.

Stir in the pumpkin, Parmesan cheese, and nutmeg.

Serves four to six, and could be doubled if it is the main dish.

Linked this recipe to:

Foodie Friday

Tasty Tuesday

Newlyweds Pumpkin Link Up

Tagged as: fall, recipe