Thursday, October 23, 2014

Pumpkin Risotto

Yum
Oh my goodness!
I'm loving this savory pumpkin dish.
The original recipe is from Giada De Laurentiis and it is so worth trying.
Pumpkin Risotto is such a wonderful Fall side dish.
Pair it with a pork tenderloin or steak; such a great addition!
Or, just eat it alone!!!



Pumpkin Risotto has light pumpkin flavor and is creamy.
 I was a little intimidated making a risotto, but it really isn't that hard at all!
Check it out...


Ingredients:
4 cups chicken broth
1 cup pumpkin filling
1 pkg. bacon bits
2 Tbsp unsalted butter
2 tsp salt
1 1/2 cups Arborio rice
2/3 cup white wine
½ cup grated Parmesan
¼ tsp ground black pepper
¼ teaspoon nutmeg
6 oz crumbled soft fresh goat cheese
2-3 chopped green onions
Directions:
Whisk together the broth and the pumpkin in a saucepan. 
Heat over medium low heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
Melt the butter in a large saucepan over medium heat.  Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm. Mix in the Parmesan,  salt, pepper and nutmeg. Remove from the heat. 
Sprinkle each with the bacon bits, chopped green onions and goat cheese.


Look at how that risotto turned out!
The risotto is creamy yet still maintains it's texture.  The goat cheese and bacon bits compliment the pumpkin risotto perfectly!

Such fun when you find such a yummy recipe to try!

 Celebrate the little things that make life sweet,
Christine

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