The pumpkin obsession continues today with a recipe using the wonderful roasted pumpkin from yesterday’s post!
We love risotto! It is one of the few traditional Italian dishes that Captain America’s family don’t cook as it’s more of a Northern Italian dish apparently – which means I have no competition!!!
I came to love risotto through some dear friends of mine many years ago and I have since converted my parents and it’s one of their favorite dishes too!
It is very easy when you know how, although you do need to stay close to the pan while you are cooking as it’s quite labor intensive but well worth every minute you spend stirring the pan.
I wanted to use the roasted pumpkin I had made and this was the perfect dish.
1 medium onion, diced
4 cloves garlic, crushed
2 C Arborio rice
3/4 C olive oil
1 tsp thyme
1 tsp ground black pepper
2 tsp parsley
2 tbsp paprika
32oz boiling water
1 tbsp bouillon chicken stock
2 chicken breasts, diced (optional – if you don’t want a meat free meal!)
4 oz spinach
2-3 C Roasted pumpkin Click here for recipe
up to 1 C grated parmesan (added to taste)
Add olive oil, onions and garlic to a large pan or wok. Cook on medium-high heat for about 5 minutes or until onion is beginning to soften. Stir occasionally.
Add the rice and continue cooking for another 5 minutes, stirring occasionally. Meanwhile, boil 32oz water.
Add the bouillon and about 8oz of the boiling water and stir. Allow to bubble and stir occasionally until most of the water has been absorbed. Add another 8oz of water and repeat the process until all the water is added and absorbed. This is quite a process, but well worth it as it produces a creamy, rich risotto!
Meanwhile, cook the chicken (if you are adding it) in a separate pan until slightly browned.
After nearly all the water has been absorbed, add the thyme, black pepper, parsley and paprika and stir.
After a couple of minutes, add the roasted pumpkin and the cooked chicken. Reduce the heat to medium, stir and allow to cook for 5 minutes. (If all the water evaporates and the risotto starts sticking to the pan, reduce the heat and add a little more water).
Add the spinach, and stir thoroughly until the spinach begins to wilt. Add the parmesan cheese, stir in, cook for 1-2 minutes until the cheese melts and serve immediately .