I saw a similar recipe on the Rachel Ray show, so I thought I would make something similar. Here’s what I came up with:
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 cup Arborio rice
- 4 cups low sodium chicken stock
- 1 cup pumpkin puree
- 2 sage leaves, sliced into a chiffonade
- dash each of cinnamon, nutmeg, and allspice
- salt and pepper, to taste
- In a high-sided pan, heat the olive oil over medium-high heat.
- Add the diced onion and cook until translucent and slightly caramelized
- Add the rice and stir to coat. Cook for two to three minutes.
- Add 1 cup of the stock and stir.
- Once the stock has nearly cooked down, add another cup and stir. Continue this process until you have added all 4 cups of stock.
- After you have added all the stock, add the pumpkin and stir to combine.
- Add the sage leaves, cinnamon, nutmeg, and allspice and stir.
- Add salt and pepper to taste.
Here is the inspiration for this recipe. As you can see, I didn’t get it quite right. However, I feel like my recipe is a little easier. I added the pumpkin pie spices because once I tasted the risotto, it needed something else. Starting from the beginning, I don’t think I used enough oil. It seems that most risotto recipes take two tablespoons fat to one cup rice–that might have left enough oil to toast the rice more. Also, I feel like the chicken stock had too much presence in the dish, so next time I might use two cups of stock and two cups of water.
Some pictures for each step of the process:
Can you believe I would eat a chicken patty with this tasty side dish? Well, now you know–sometimes, you have to resort to convenience foods to make sure you can round out your dinner. Surprisingly, it went well together–which tells me this would perhaps be a good compliment to baked or fried chicken.
Yum!
