Pumpkin Risotto

Although it is technically still fall, we woke up to this last Wednesday:

I love snow.  Well, it's a love-hate relationship.  I love watching it fall from my nice, comfy couch, all curled up with my kitty.  I hate, hate, hate driving in it.  I didn't use to be so bad.  Two years in Tennessee for grad school turned me into a wimpy driver!  On the upside this year, I walk to work, so no daily winter driving required.  On the downside, I am a total klutz, so I'm not sure this is any better.  Let's all cross our fingers and knock on wood that I don't slip and break a bone this winter!  :/

The weather has turned around and, happily, I was able to get out for some good walks this weekend, which I was sorely in need of!  I trekked 4.2 miles yesterday in 57 minutes, which is my fastest time ever!  Today, I was super achy and only managed 3.7 miles, which I did not time, but felt super slow.  Oh well, going for a slightly slower walk is better than no walk at all!  I see a rheumatologist during Thanksgiving week, so hopefully, we can figure out what's causing all this crazy achiness!

Since it was a bit warmer (and not at all snowy) today, I decided to make my favorite fall supper: pumpkin risotto!  This recipe is based off of a Rachael Ray recipe, but I make it risotto style because it's less work and it cuts down on calories and fat considerably while still giving you that creamy, pasta-y taste that made the original dish so good.

People always say that risotto is so hard to make.  It's actually very simple, you just have to have a little patience and stay near the stove for a while.  I have no interest in standing over a stove all day and I have no patience and even I can make this!  So easy.  So good.

Some general tips that I have found that create good, creamy, and healthier risotto:

1. Toast your Arborio rice before adding liquid.
2. Use unsalted stock!  Since you are concentrating the flavor of the liquids you are adding, I recommend using unsalted stock.  Salted stock could make your risotto super salty.  It's smarter to just salt it to taste.  I will usually use 3 cups of stock and then water after that if the rice needs more liquid (and it usually will).
3. Wait until the rice has fully absorbed the previous addition of liquid before adding more.  Patience pays off!
4. Stir, stir, stir.  Be sure to fully stir the rice every time you add more liquid.  Go back and stir at least once between additions of liquid.  Stirring is what makes it creamy without the cream!
5. Instead of melting and mixing cheese in, sprinkle a little bit on top.  You get the same cheesy bite without all the calories.

When I make this for my mom, I will typically add 2 links of turkey sausage.  I like it both with and without it, so when I make it just for myself, I don't go through the trouble of breaking out the meat and instead add mushrooms.

Pumpkin Risotto

4 servings

Ingredients:

1 small onion, finely chopped

3/4 cup portabella mushrooms, chopped, -OR- 2 links turkey sausage, browned, drained, and set aside

3/4 cup Arborio rice

1/3 cup dry white wine

3 cups chicken -or- vegetable stock

2 bay leaves

1 tsp dried sage

Nutmeg

3/4 cup pureed pumpkin

Parmesan cheese for topping (optional)

Add the onion, garlic, and mushrooms (if using) to a pan and sauté on medium heat until soft. 

Add Arborio rice and let toast for a few minutes.  When you start to smell the rice and see that the grains are slightly browned, add in the wine.  Note:  I only had a sweet white and red on hand, so I had to use this, which makes the risotto a little sweet, but still delicious:

Let the wine cook out completely and then add 1ish cup stock.  Add bay leaves, sage, salt, pepper, and browned sausage (if using).  Stir thoroughly.  Allow the stock to cook out.  Once the stock is absorbed, add another cup of stock and stir.  Make sure you go back and stir at least once between each addition of liquid.  Continue this process (using water or additional stock as needed) until the rice is soft and creamy.

Wait until liquid is absorbed before adding more!

Remove bay leaves and add pumpkin and a small amount of water to keep the risotto from becoming too thick.  Add a few sprinkles of nutmeg and additional salt and pepper, if needed. 

Cook for 2-3 minutes and serve!  Top with Parmesan cheese for an extra kick of flavor.

Enjoy the last few weeks of fall!