I haven’t made risotto for awhile, but figured it was perfect for pumpkin week! I wanted a savory pumpkin dish since the first thought with pumpkin is pie.
One of my favorite risottos is tomato and zucchini risotto using tomato juice for even more flavor. Risotto gets bad wrap for being difficult. I think it is just a dish that requires some attention. This risotto gets pure pumpkin cooked in with the liquid. It makes it more like a flavor boost than an addition (like butternut squash chunks would be). I like to stir. I come from a family of folks who like to stir. This is the perfect dish for that!
1 cup arborio rice
2 cups vegetable broth
1 cup pumpkin
1/2 cup water
1/2 tsp nutmeg
2/3 cup Parmesan cheese
Heat rice and 2 tbs olive oil in large pot, over medium heat to toast the rice a bit (about 3-5 minutes).
In another pot over low heat, warm the broth, pumpkin, and water.
Stir the rice as it toasts and begins to get lightly tanned. Reduce heat to medium low.
Add a cup of the pumpkin liquid to the rice and stir.
Continue adding liquid in 1 cup increments adding more once the last liquid gets absorbed.
Continue cooking, stirring, and adding liquid until all the liquid gets absorbed. When the rice is cooked add in the nutmeg and Parmesan.
I love the flavors in this. It is so easy and goes with anything. Sage would be good with this but I find it a bit intense and it is hard to justify a $4 herb that I only want one leaf from. The risotto takes about 20-25 minutes. It isn’t that much work with other easy-ish dishes going on. I think I grilled some chicken sausages and tossed a salad that night.
I used this as a side dish but it could serve as a whole meal. Spinach or arugula would be good for some color. Mushrooms would make it more meal-centric.
We even fried up some leftover risotto into cakes from the leftovers. Nothing else added, just risotto crisp-a-fied. So good, and wayyy easier than aranchini. I don’t have photos of that because it basically was a no-fuss dinner one night. I feel so productive, grown up, and accomplished when leftovers get created into something amazing.
Need more pumpkin dinner ideas? I’ve made a pumpkin pasta that is so easy and a great variation. I owe you a pumpkin black bean soup I repeatedly fall in love each fall.
What do you like for savory pumpkin dishes?
Happy Pumpkin Week! The next few days are going to be PUMPKIN filled featuring some of my pumpkin favs. I hope this pumpkin breakfast makes for a happier Monday. The first few days after daylight savings are always weird. I felt old when I realized that I used to like daylight savings to get more to Saturday night. Now it makes for a longer Sunday.
I’ve shared quickie pumpkin muffins last year. Spice Cake + pumpkin = easy muffins. I believe Weight Watchers suggests this because there’s no eggs, and no oil. I drop in cinnamon chips. I made that into bread using some leftovers into french toast. Craisins or walnuts would be so good in here.
pumpkin bread (2 slices per person)
1/4 cup milk
1 tsp cinnamon
1/2 tsp vanilla extract
Head griddle to medium heat.
Mix up eggs, milk, cinnamon, and vanilla into a shallow dish.
Dunk pumpkin bread into the liquid mix on both sides.
Cook on the griddle for 3 minutes on each side, flipping once.
Serve with butter and syrup.
I loved this. It was also a really seasonal bfast made of some pumpkin bread that was getting stale. This idea came to me at a local diner which uses banana bread for french toast. This would work with any sweet bread! How great would lemon poppyseed be? Or blueberry pound cake? Yum! It would be easy for a crowd all chopped up as french toast – bread pudding.
Make this for Thanksgiving breakfast. Stay tuned for more pumpkin recipes this week!
Let’s start with the best thing: THE SOX WON THE WORLD SERIES. So happy. I’m glad they did it in 6, instead of 7 because I wanted Halloween to just be Halloween. I thought there also would be lots ‘o parents trying to decide what to do if the Sox needed one more to win it. It’s a good time to be in Boston.
In completely unrelated news, sometimes the best tasting dishes are not the most photogenic. After indulging and falling in love with cassoulet in Paris I knew I had to make it at home, but it isn’t the prettiest food I have ever made. I loved it in Paris and couldn’t even come close to finishing it.
I made it myself and skipped the duck but used white beans, bacon, and sausage serving it with some bread for dunking. The beans are really filling and it can almost be done in one pot!
28 oz can white beans
1 1/2 cup vegetable broth
4 strips of bacon
3-4 chicken sausage links, cut in half.
1 tsp thyme
1 tsp tomato paste
1 -2 cups water (depending on how much broth you want)
Drain and lightly rinse the beans, adding them to a heavy pot with veggie broth over medium-low heat. Cook for 10 minutes.
Pan fry the bacon until cooked through and crisp.
Add sausage links, bacon, and thyme to the large pot.
Cook for 10 minutes and then finally add tomato paste. Add some water and cooking for another 10 minutes.
Serve with some French bread for dunking.
I love this. Cassoulet is maybe my new favorite comfort food! It’s super salty so I didn’t add any additional salt. I think the broth, tomato paste, and beans provide plenty of salt. I added the tomato paste and thyme so salt and pork wouldn’t be the only flavors.
The chicken sausage I used is already cooked so it just had to heat, but using a raw pork product would need to cook through completely.
Next week is PUMPKIN WEEK here on The Three Bite Rule. Have a happy weekend and see ya on Monday for some pumpkin favorites, after the Red Sox victory parade, of course!!