brown rice + pumpkin “risotto”.

Oh, hi there! How are you? Sorry for my unexpected silence; life got in the way and I ended using my kitchen for incredibly uninspiring food: lots of egg white omelettes, toast, grilled chicken topped salads and copious amounts of hummus were consumed. In a nutshell: life has had me pretty exhausted. And it seems that fall has arrived while I’ve been quiet! Hello, chilled evenings and early mornings. Hello to the Harvest Moon and the incredibly vast, clear black sky. And hello to you, grey, dreary, rainy days. I’ve missed you, too. Yes, I know I’m probably the only one, but I love grey, rainy days. Rain is cleansing, evocative, romantic, even.  To usher this cool weather in, I have a super seasonal recipe that is a fun play on risotto, without the near constant stirring of hot broth into the rice: pumpkin risotto with sage. We’re using brown arborio rice to up the nutrition of this meatless main dish. The brand I use can be found here, and I can usually find it in my main grocery store.

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This risotto recipe was calling my name; although it’s a lengthy recipe, much of the time is inactive! You can just a pop a lid on the pot, set a timer, and go about your business for 35-40 minutes, and then come back to finish it off.

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Pumpkin and sage are quintessentially autumnal, and the former provides such a rich creaminess to the dish. I garnished the finished dish with some local, raw gruyere-like cheese that I picked up a festival a few weeks ago, but you can use any hard cheese that you like: pecorino, parmesan, you name it! You can also just leave it off for a dairy free and vegan friendly dish.

Enjoy friends; I loved this. The ideal cocktail for this dish is coming up next. 🙂

pumpkin + brown rice risotto.
adapted from healthy seasonal recipes. 

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ingredients
1.5 cups brown arborio rice
3 cups vegetable stock or broth
2 teaspoons olive oil
1/2 medium/medium-large sweet onion, finely diced
4 garlic cloves, minced
1/2 cup dry white wine (I like an oaky Chardonnay, but any dry, crisp white will do)
1/4 teaspoon nutmeg
1/2 teaspoon sea or Kosher salt
15 ounce can of pumpkin puree (NOT pumpkin pie filling)
2-3 teaspoons fresh sage leaves, chopped, plus additional whole leaves for garnish
1/4 teaspoon cinnamon
1/2 teaspoon freshly cracked black pepper
1/2 cup hard cheese, grated (optional)

directions
Heat a large skillet over medium heat. Add oil and once the oil is hot and shimmering, add the onion and garlic. Saute the onion and garlic for 3 minutes, stirring frequently, until the onion is translucent and fragrant.

Add the rice and stir for about 2 minutes, until the rice becomes slightly toasted and translucent in spots on the grains of rice. Add the wine and let cook for 2-3 minutes, stirring often until almost all of the wine has evaporated. Add in vegetable broth, nutmeg, salt and pepper and bring to a boil, stirring often. Once boiling, reduce to a simmer, cover, and let cook for 35-40 minutes.

Remove lid, stir and add in pumpkin, cinnamon, and sage leaves. Stirring often, increase heat to medium and let cook for an additional 10-15 minutes, stirring often to let thicken and the flavors combine and to let the rice continue to soften. Once the rice is soft and everything is well combined, taste and add in additional salt and pepper if desired (I added more of both).

Divide amongst four bowls, garnish with cheese and whole sage leaves and serve immediately.

**Please use all organic ingredients wherever possible** 

 

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2 thoughts on “brown rice + pumpkin “risotto”.

  1. Pingback: apple cider + ginger bourbon cocktail. | pass the lemons

  2. Pingback: bourbon apple cider + ginger cocktail. | pass the lemons

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