Now, I’m one of those people that completely stocks up on pumpkin stuff and I have a really hard time of letting go of the autumn season…I actually kinda get depressed when it’s over. Â But thank GOD for pumpkins! Â I purchased so many pumpkins this year and I have a bunch lying around the house, so I decided to bake them and just freeze the pumpkin meat for later use. Â The creative juices started flowing when I smelled the pumpkin baking and I was in the mood for risotto, so what better than to combine pumpkin and risotto!
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So in a large pot, with a little bit of olive oil and butter, I sauteed some chopped onions, carrots, apples, and fresh chopped sage, for about 5 minutes. I then added about 1.5 cups risotto, and sauteed that for another 4 minutes. Â I then added 2 cups of vegetable broth, 1 tsp salt and turned the heat to low and let it simmer for 4 minutes. I added another 2 cups broth and 1.5 cups pureed pumpkin, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp allspice, 1/2 tsp ground thyme, 1/2 tsp ground black pepper, and stir. Let that all cook for another 5 minutes. Â Lastly, I add 1/2 cup of heavy cream and let that cook for another 4 minutes. Â Separately, I cooked 2 vegetarian breakfast sausage patties in the toaster over and added some maple syrup to them to give them a bit of sweetness, I then crumbled them up and set them aside. Â Pour the risotto into a large serving dish and evenly distribute the veggie sausage on top.
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This makes the most amazing flavored dish. With the earthy pumpkin flavor, the combination of savory and sweet, it arises all of the tastebuds and makes your mouth very happy! Â So next time you think of something crazy to make, go ahead and give it a try, don’t be scared, you could come up with something really amazing!