Pumpkin Risotto

I love Italian cuisine, and one of my favorite dishes is Risotto. A good risotto can be made with Arborio Rice and basically prepared in the same way. Rice coated in butter and Olive Oil, then simmering stock is added one ladleful at a time.  What I love about making risotto is it can be flavored with an endless variety of ingredients. If you love making risotto, you’ll love my Pumpkin Risotto; it’s creamy and full of pumpkin flavor. 

Serving: 4

Prep time: 10

Cook Time: 30 – 35 minutes

Ingredients

• 1 cup Arborio Rice
• 1 cup Pumpkin Purée
• 2 tablespoons Butter, plus (1 tbsp. for the end process)
• 2 tablespoons Olive Oil
• ½ White onion diced
• 4 cloves garlic, minced
• 1/3 cup dry white wine – (Pinot Grigio)
• 3 cups Low Sodium Chicken or vegetable broth
• ½ cup fresh grated Parmesan or Romano Cheese
• Salt & Pepper to taste

Steps

1. Heat the chicken broth in a medium pan, and keep it simmering until needed.
2. In medium – large heavy pan over medium heat, add olive oil and butter, once butter has melted, then add onions and garlic.  Sauté onions and garlic until translucent/tender.
3. Add rice, mixing it well to coat it about 1 – 2 minutes.  Continue stirring rice until glossy and onions and garlic start to brown.
4. Add white wine, raise the heat slightly and cook until the wine evaporates. Then add one ladleful of hot broth, once the rice absorbed the broth then add again. Continue to stir constantly, and then add pumpkin puree and more broth.
5. Stirring the rice with a wooden spoon to prevent it from sticking to the pan. Add a little more broth, and stir until rice dries out again, continue stirring and adding liquid a little at a time. After about 20 minutes of cooking time taste rice and add salt and pepper to taste.
6. Continue cooking, stirring and adding the liquid until the rice is aldente or tender but still firm to the bite.
7. The cooking process will take about 20 – 35 minutes, but be patient “good things come to those who wait”. Remove the risotto from the heat and stir in 1 tbsp. of butter and add cheese, blend well.  Taste again for seasoning. Allow the risotto to rest for about 2 – 3 minutes before serving.  Then garnish with fresh herbs and serve.

Wonderful way to start the day- Pumpkin Biscuits

Pumpkin Biscuits

I love making biscuits.  Square, round, plain, blueberry and now pumpkin.

I am a city girl with southern roots. My mother Christine White made the best biscuits in the world and they were always a major part of our meal.  Coming from a large family, 6 girls and one boy, this one thing that help stretch our family budget.   So to celebrate the onset of fall and try my Pumpkin Biscuits, what a way to start a Sunday Morning!

Prep Time: 10

Cooking Time:15

Servings: 12

Ingredients

• 3 cups Bisquick Biscuit mix
• 1/2 tsp Nutmeg
• 1/2 tsp Pumpkin Spice
• 1tsp Salt
• 1 cup Pumpkin puree
• 1 egg
• 1/2 cup Club Soda ( this makes biscuits light and airy)
• 2 tbsp Agave Nectar  or ( 2 1/2 tbsp of sugar)
• 3 tbsp Olive Oil (thinking healthy) or ( 3 tbsp of melted butter) 

Pumpkin Biscuits with Maple Syrup

Pumpkin Biscuits ready for the oven

Steps

1. Preheat oven to 450˚
2. In a large mixing bowl, combine all dry ingredients first - biscuit mix, nutmeg, pumpkin spice, and salt, then blend well. 
3. Add wet ingredients, pumpkin puree, egg, club soda, agave nectar, and olive oil. Blend dough well, then flour your board and scrape dough on board and flour your hands.  Knead dough by hand until smooth, but do not handle dough to much.  You do not want tough biscuits.
4. Pat dough flat about 1/2 - inch and use a 3" biscuit cutter to cut out biscuits.  If you are from the old school, you can use a drinking glass.  Place on baking sheet about 1/2 - a part  and bake for about 12 - 15 minutes or until golden brown.  Then remove from oven and serve with "real maple syrup" butter or jelly.  Enjoy!

( check out my short video clip on how to handle your dough)