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Given that we love risotto, we wanted to make a fall recipe that perfectly encompassed our namesake. Our name, Love and Risotto, came after a long day of throwing blog names around. When the idea emerged to start a food blog, our first order of business was to come up with a catchy title. Dan and I still laugh at how we almost went with “Love and Biscuits.” We dismissed that title after foolishly realizing that we do not live in the South and we also do not really enjoy biscuits. Quickly, we realized that due to Dan’s heritage (and my love for anything pasta), we should include an Italian dish. “Love and Lasagna,” “Love and Gnocchi” and “Love and Raviolis” were all thrown around until Dan exclaimed, “Love and Risotto!” I began laughing and told him that I had never had risotto before. His eyes grew with disbelief and before I knew it, we were shopping for risotto ingredients. When I finally tasted the delicious creation, I knew that this dish was incredibly special! My love for each bite caused us to adopt our blog name. Creating this pumpkin risotto not only reminded us of why we began our blog, but it also put a fun spin on my new, favorite meal.




pumpkin risotto

The best part about this pumpkin risotto, is that it tastes exactly as fall should. It is so rich and creamy and has the perfect balance of pumpkin. Each bite reminded me of fall comfort food. The best part about this pumpkin risotto is that so many different ingredients can be added to the dish. Walnuts, sage or pine nuts would be the perfect fall addition. This dish is so versatile and can be a delicious side dish or main course.




pumpkin risotto




After we made this risotto, I excitedly told my mom that it will grace our Thanksgiving table this year. To me, this would be a perfect Thanksgiving side dish that should become a new holiday staple. It could easily and beautifully accompany dishes like yams, mashed potatoes and string beans. After I devoured this risotto, I began dreaming about having it again on my favorite holiday. Most likely, when it makes an appearance at our Thanksgiving in a few weeks, my family will be asking for it again next year. That is how scrumptious this risotto really is! However and whenever you cook this pumpkin risotto, remember to savor each rich and delightful bite!




pumpkin risotto




Pumpkin Risotto

Pumpkin Risotto

Ingredients

  • ¾ cup Arborio Rice
  • Salt and Pepper
  • Olive Oil
  • 1 medium white onion, chopped
  • ¼ cup Parmesan cheese
  • 2 tbs. minced garlic
  • ½ cup water
  • 1 ¾ cups chicken broth or vegetable broth
  • 1 1/4 cups Pumpkin Puree
  • ½ cup frozen green peas

Instructions

  1. Place a medium sized saucepan on the stovetop and turn to medium heat. Pour the chicken broth and water in the medium sized saucepan, and cover. Bring to a boil and reduce heat.
  2. Put a medium size skillet on the stovetop and turn to medium heat. Pour a tablespoon of olive oil into the skillet, and then add the onions. Season with 1 tbs. garlic, salt and pepper. Let this sauté for about 3 minutes. Pour in the Arborio Rice and let it cook for about 2 minutes or until the rice begins to turn translucent.
  3. Pour the rice and pumpkin puree into the warm stock mixture. Cover, reduce the heat to medium-low, and let it cook for about 15 minutes. After cooking, stir for about 4 minutes with a wooden spoon until the liquid is almost gone. Add the peas and parmesan cheese. Keep on the heat, and stir for another 4 minutes until the dish gets creamy. Enjoy!
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http://www.loveandrisotto.com/pumkin-risotto/

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