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!
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.
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!
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