Pumpkin Risotto

Pumpkin Risotto: A Fall Favorite

If you love Italian cuisine, you're in for a treat with this Pumpkin Risotto! It's all about the pumpkin! This Risotto is bursting with rich pumpkin flavor, making it the perfect dish for cozy autumn nights. Whether you're a risotto enthusiast or just looking to try something new, this Pumpkin Risotto is sure to become a favorite. 🍂🎃

I hope you enjoy making and eating this delicious dish! 😊

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
• SalPepperpper 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 for 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 absorbs the broth, add again. Continue to stir constantly, and then add pumpkin puree and more broth.
5. Stir the rice with a wooden spoon to prevent it from sticking to the pan. Add a little more broth, and stir until the rice dries out again. Continue stirring and adding liquid a little at a time. After about 20 minutes of cooking time, taste the rice and add salt and pepper to taste.
6. Continue cooking, stirring, and adding the liquid until the rice is al dente 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. Off 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.

Roasted Root Veggies with Zucchini Garlic Cashew Soup

Roasted Root Veggies served with Zucchini, Garlic Cashew Soup

Roasted Root Vegetable Medley

Cooking smart for a healthy heart is what it’s all about. Your family will love this low-fat side dish full of beautiful flavors. If you love my Spicy Roasted Sweet Potatoes, you will also love this dish. Carrots, Yellow and Red Beets, Sweet Potatoes, and onions roasted together will make your taste buds sing.

Servings: 6 – 8

Prep Time: 15

Cook Time: 45 minutes @ 425 degrees

Method of cooking: Oven Roasted

Ingredients

• 2 medium-sized sweet potatoes
• 2 medium Yellow Beets
• 2 medium Beets
• 4 medium carrots
• 2 small white onions
• ¼ cup Extra Virgin Olive Oil

·         2 tablespoons agave nectar (substitute for agave nectar is “Pure Maple Syrup”)

·         1 tablespoon of fresh-squeezed lime juice

·         4 cloves garlic (minced)

·         1 tablespoon fresh grated ginger

·         1 teaspoon cinnamon

·         1 teaspoon chili powder

·         1 teaspoon nutmeg

·         ½ teaspoon allspice

·         2 tablespoons fresh parsley (chopped for garnish)

Directions

Preheat the oven to 425 degrees and prepare a large baking sheet with aluminum foil.

Prep veggies: Peel and clean veggies, then cut them into 1” (inch) chunks. All veggies should be cut to the same size for cooking.

Combine olive oil, agave nectar, lime juice, garlic, fresh ginger, and spices in a large bowl. Add the vegetable medley, toss, and coat well.

Place seasoned veggies on a baking pan and spread them into a single layer to roast evenly.  

Roast the veggies in the oven, occasionally stirring, for about 40 - 45 minutes or until golden brown, tender, and caramelized. Remove from the oven and season with salt and pepper to taste, if desired. Place in a serving dish and garnish with fresh parsley.  

 

Zucchini Garlic Cashew Soup

Raw Cashews

Garlic

Olive Oil

Vegetable Broth

Fresh Herbs - Basil, Mint and Parsley

 Ingredients - makes two servings

2 ounces Raw Cashews

2 medium zucchini, cut into chunks

2 cups of water

4 garlic cloves

Himalayan salt or Bragg Liquid Aminos (to taste; this is optional)

Herbal seasoning blends or fresh herbs, like basil or dill (to taste; optional)

In a medium saucepan, add cashews, zucchini, and garlic cloves to salted water and bring to a boil. Then reduce the heat and let it simmer for about 5 minutes or until the zucchini is tender.

Add all ingredients to a blender and blend until smooth. Serve and garnish. Enjoy!

 

Green Beans with Rainbow Baby Peppers

 

About This Recipe

Get ready to elevate your side dish game with this vibrant and delightful recipe! Imagine the freshest green beans, lightly steamed in a savory vegetable broth, seasoned to perfection with just a hint of salt and pepper. But wait, there's more! Add a burst of color and flavor with slices of mini bell peppers in red, yellow, and orange. It's like a party on your plate!

This dish is not only a feast for the eyes but also a treat for your taste buds. The green beans retain their crisp-tender texture, while the bell peppers add a sweet and slightly tangy crunch. It's a simple yet elegant side that pairs beautifully with any main course.

Whether you're hosting a dinner party or just looking to add some excitement to your weeknight meals, this recipe is sure to impress. Plus, it's quick and easy to make, with a total cook time of just 10 minutes. So go ahead, give it a try, and let the rainbow of flavors brighten up your day! 🌟

Servings: 4  Prep Time: 5  Cook Time: 10

Ingredients

• 1-pound Green Beans

• 6 mini bell peppers (sliced – red, yellow, and orange )

• 1 ½ cups low-sodium vegetable broth

• Salt and pepper to taste

Directions

In a medium to large saucepan, over medium heat, add vegetable broth and bring to a boil. Then add green beans and let them steam for about 5 – 8 minutes or until tender, but not overcooked. Remove the green beans from the heat, season with salt and pepper, then add sliced peppers, cover, and let stand for about 2 minutes. Place green beans and peppers in a serving dish.  

And that is it, quick and easy, which makes this a great side dish.