Recipe Monday: Pumpkin Risotto

Welcome from the heart of Hurricane Sandy! I’m beating the rainy blues by cooking until the power goes out, and I’ve been feeling festive! Today’s recipe; pumpkin risotto, complete with butternut squash.

Ingredients:

4 tbsp of butter or margarine

1 tbsp Olive oil

2.5 cups of Arborrio rice

3 cups butternut squash

1 can Pumpkin puree

1 onion, chopped

2 cloves of garlic, diced (or 2 tbsp of minced garlic from a can)

1 can of vegetable broth

Begin by cooking your garlic, onion, butter, and oil in a pan. When the butter is melted, add 1 cup of rice and 1/4 the can of broth, and 1 scoop of pumpkin. Stir continually, adding in the butternut squash, more rice, broth, and pumpkin puree as you go and the rice soaks up the broth and flavors.

 

While I worked on the risotto (it takes a solid hour-hour and half of cooking, until all the rice has soaked up all the liquid) my dad cooked a pumpkin dessert! Needless to say, our kitchen smelled amazing.

When you’ve finished soaking all up, turn off the stove and let cool a bit, then transfer to a serving dish. I chose to add some sprinkles of parsley before serving!

Enjoy! This is a delicious and warm addition to any festive meal!

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Recipe Monday: Risotto

One of the first major things I learned to cook from my dear chef friend, Evan, was the Italian rice dish of Risotto. I became so good at cooking this that every family holiday I am asked to make it. And other times as well. Now, I share with you dear readers the secrets to this savory dish.

Ingredients you will need:

1 bag of Arborio risotto rice

1 large pepper

1/2 large onion

1 clove of garlic

1tbsp Olive Oil

2 cans of vegetable broth

If you’re not a meat eater, feel free to use chicken or a meat by-product broth, though in my studies I’ve found vegetable broth to make a sweeter risotto.

Start by heating your broth’s in a saucepan on low. Next, begin dicing up the clove of garlic and 1/2 your 1/2 of the onion into a small dish, then the other 1/2 your onion and the pepper into a larger side dish.

Next, take a wok or large saucepan, pour the olive oil and the garlic and onion dices into the pan and heat, almost to a sautee.

Next, add a bit of the warm broth, and a handful or two of the rice, along with a small bunch of the onions and pepper. Stir, until most of the broth has been absorbed by the rice in there, then repeat.

Continue slowly adding the ingredients, stirring, all whilst letting the rice absorb the flavor and moisture of the broth until you have the amount you want. PLEASE remember that the rice is expanding, so be prepared for the increase in size and portions. I personally like to enjoy a nice glass of wine, or some other light alcoholic beverage to consume while cooking; feel free to do the same 😉

After about an hour you should have enough to serve about 5-7 people. Make sure the broth is all absorbed into the rice, then let cool before serving.

And, Enjoy! If anyone makes this I’d appreciate to let me know how it turns out! I know my family always LOVES it. Also, if you do any variations!