Pumpkin Lattes. Pumpkin Cookies. Pumpkin Pie. Pumpkin everywhere this time of year! I must admit, I am not a fan of pumpkin lattes at all! Call me old fashioned, but I prefer coffee to taste of, well, coffee! I never understood the flavored coffee craze. It's just not me and I find it all kind of gross, really! I only go for espresso, cappuccinos and good old American coffee.
But this time of year, I just on the pumpkin bandwagon along with everyone else. But I can only deal with it so much. I don't like the pies but can tolerate the cookies. And risotto? Well, I've yet to meet a risotto I didn't like! Last year, I started making it with pumpkin. I had a half can of pure pumpkin puree left over in the fridge from making cookies. Inevitably, it always ends up in the trash. Always! Good thing it's only a few dollars, but still, I hate waste. So I took my usual risotto ritual and added some puree pumpkin pure to it. At first, I used far too much and it was far too sweet. After making it a few times, I got the proportions to the amount that I like. Play with the dosages below according to your liking. I find that with this, I use a bit more of the grated cheese than say my mushroom risotto. I think it cuts into the sweetness more. You can add some grated nutmeg, if you will, it will really add a nice fall flavor to it.
Enjoy some pumping risotto this fall, you will not regret it!
Approximately 5 – 6 cups of vegetable stock made from 1 large vegetarian bouillon cube
1 small or ½ medium onion, finely chopped
3 tablespoons olive oil
1 ½ tablespoons butter
1 cup of Arborio rice
1 tablespoon parsley, chopped
½ cup of dry white wine (any white wine that is not sweet)
2/3 cup freshly grated Parmigiano Reggiano cheese
½ cup pumpkin puree (add another ¼ cup if you desire a stronger pumpkin flavor)
Salt to taste
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