Pumpkin Risotto Recipe

After the events of this previous week, I’ve started reassessing my stance on pumpkin-flavored things. It was last Monday night that my car was obliterated by an angry drunk with a rap sheet the length of my forearm when I had a pumpkin spiced latte, but I thought little of the correlation.

Pumpkin Risotto

It wasn’t until Thursday that a single lump of pumpkin gnocchi smothered in a viscous maple beurre blanc found itself lodged in my throat with nobody around to help but the cat, who looked neither concerned nor impressed, that I caught on: Pumpkin means danger.

 

But thinking of those children starving in various multisyllabic faraway countries, whom I’ve dubiously been told would be happy to eat a variety of oddly-prepared, ill-fated foods I rejected growing up, I side-eyed my remaining pumpkin puree and sighed. Stuck halfway between duty and hazard, I broke out the puree, which of course meant only one thing: I was probably going to catch dysentery.

 

Except I instead got risotto.

 

Pumpkin Risotto

 

Risotto is one of those swanky sides that is served at highly inflated prices in restaurants and assumed to be difficult to prepare when technically, it’s one of the easiest and economically, one of the cheapest.

 

The entire time I spent in Italy I avoided risottos with the same fervor used to avoid abrasive close-talkers. I refuse to spend $17 on a dish that costs me half that for a four-plate serving and is simple to make. REFUSE. CAPITAL. LETTERS.

 

It’s my go-to dish when I’m in a pinch and have ingredients needing to be used up, and when I concede to being chained to the stove for a half hour, because with risotto, you can’t leave or move away from the stove. You are stuck stirring until that rice is done, and if you quit stirring even for a minute, you may as well start all over. But once you’ve finished, it all becomes worth it.

Unless you have my pumpkin curse, then maybe you should just get a burger instead.

 

PUMPKIN RISOTTO

Pumpkin Risotto

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9 Comments

  • Candace
    November 2, 2012 - 1:13 pm | Permalink

    Sounds like a great side dish for Thanksgiving. Thanks!

    • November 13, 2012 - 1:21 pm | Permalink

      Definitely, Candace! I’m going to be making a few non-traditional Thanksgiving day sides, and this is definitely going to be one of them. Let me know how yours turns out if you make it!

  • Pingback: Foodgasm! Pumpkin Risotto by Yum and Yummer | Guestaurant

  • November 12, 2012 - 12:27 am | Permalink

    Looks amazing!!! :-) I want some now!

  • Cher
    November 15, 2012 - 6:04 am | Permalink

    This was !
    Made it tonight!!! I needed a teeny bit more broth for mine but otherwise a beautiful dish! Thank you for the inspiration Yum Yummer!!!

    • November 28, 2012 - 3:19 am | Permalink

      I’m so glad it turned out well for you! Risotto is definitely one of those finicky dishes that sometimes needs more broth, sometimes less :)

  • Jason
    November 18, 2012 - 9:22 pm | Permalink

    Made this for supper last night! Big fan!

    Just found your blog last week and read every post already. You are too funny, can’t wait to read more and try more recipes.

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