A lot has been happening around these parts lately. From traveling to working, weddings, anniversaries, birthdays, from Georgia to Maine, from Maine to Ohio, cars, planes, boats! Just to name a few. And I’m not complaining. I got to spend a relaxing week on the water in Maine after spending a few days traveling with one of my client’s family to a gorgeous island off of Georgia, and then off to celebrate one of my best girlfriend’s wedding in Cincinnati (shout-out to KK&D). Oh, and not to mention a special little girl’s second birthday coming up this weekend! All of the things that make life worth living.
So when the Mr. and I were due to celebrate our Anniversary this week we opted for a relaxing dinner at home. I wanted to splurge and make something nice for us, but something that was also easy and didn’t take a ton of time. I toyed with a few ideas, but in the end decided that a nice seared steak over a creamy risotto was the ticket. Pumpkin risotto to be exact. Even better.
The thing about risotto is that it seems to take much longer than what it actually does. Because it does require a lot of attention, it seems as if you’re standing at the stove for an eternity, but it should only take about 15-20 minutes to get a perfectly creamy and silky dish. Once you get the basics down and get the hang of it a few times, it’s a cinch.
Here are a few tips to remember:
*Have all ingredients ready
*Keep stock warm
*Don’t stop stirring
*Absorb liquid before adding more
So, here we go!
- 1/2 onion, finely diced
- 1 Tbsp olive oil
- 1 cup risotto (aborio rice)
- About 5 cups (low-sodium) chicken stock
- 1/2 cup dry white wine
- 3/4 cup pure pumpkin puree
- 2-3 Tbsp unsalted butter
- 1/8 tsp nutmeg
- salt and pepper
- freshly shaved parmesan cheese
- fresh parsley, chopped (optional)
- In a medium pot bring chicken stock to a simmer.
- In a separate large pan add olive oil and onions and cook for 5-7 minutes, or until onions soften and become translucent. Add rice and toast for one minute while stirring.
- Deglaze the pan with the wine white and cook until the wine has evaporated.
- Now add 1 cup of the simmering stock with the heat turned med-high, while stirring constantly until the stock is absorbed. Continue adding the stock 1/2 cup at a time letting it completely absorb before adding more (while continuously stirring). Repeat until the risotto is cooked and creamy, leaving a slight bite to the rice (al dente). This takes about 15-20 minutes. You may not use all of the stock.
- Stir in the pumpkin, butter and nutmeg. Add salt and pepper to taste.
- Top with fresh parmesan and chopped parsley.
- Serve immediately.