So much for posting about a different veggie every day! Oh, well. I'm still cooking, just haven't had the gumption to sit down and write about it. Anyway, here's a recipe to use up any pumpkin you just might happen to have lying around for whatever reason.
Photos coming later.
Love and rockets,
1 quart chicken stock or broth- you may need more
1/2 cup dry white wine
good glug of extra virgin olive oil
1 good slice of butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 cup canned pumpkin
1 teaspoon fresh or dried thyme leaves
1/2 cup or so grated Parmesan cheese
1 tablespoon butter
sea salt and ground black pepper to taste
Bring stock or broth to boil, reduce heat and set aside to simmer.
Heat oil in large, deep-sided skillet over medium-high heat.
Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender.
Stir in rice; cook, stirring frequently, for 2 minutes.
Add wine and stir until absorbed.
Stir in pumpkin and thyme.
Stir in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed
before adding more broth.
Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes.
Off heat, stir in cheese and butter until melted and season with pepper.
If you have leftovers, roll them into small balls, bread and fry them. YUM.
(That's a later post.)