Print Digg

Article

Autumn Leaves Comfort Food

Tuesday, October 17, 2017


As autumn leaves start to fall and raking and bagging or mulching becomes the neighborhood Saturday morning exercise du jour, recipes for full-on-fall creamy pumpkin risotto got our attention.


Today's Tasty Tuesday risotto recipe is from Platings & Pairings, one of our most favorite food blogs. Risotto is perfect for cool fall days since it requires about 20 minutes of thoughtful, one ladle of broth at a time feeding and absorption kitchen time to achieve risotto perfection. 


In our opinion, autumn risotto-making musically pairs well with this background "Autumn Jazz." playlist. 


Pumpkin Risotto with Goat Cheese & Dried Cranberries



Ingredients


4 cups bone broth or vegetable stock (we used bone broth)

1 cup canned pumpkin puree

2 tbsp. unsalted butter

1 shallot minced

1 tsp. kosher salt

1 tsp chopped fresh thyme

1 1/2 cups Arborio rice

1 tsp. white wine vinegar

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh flat-leaf parsley

1/4 tsp nutmeg

1 cup crumbled goat cheese

1/2 cup dried cranberries


Directions


In a medium saucepan, whisk together the bone broth or stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.


Melt the butter in a large Dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.


Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition.


Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.


Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.


Nutritional information


Pumpkin is a great source of fiber and beta carotene, which converts to virus infection-fighting vitamin A, particularly in younger people. It also includes some lutein and zeaxanthin, which is scientifically linked to macular pigment density that helps protect the retina from UV damage.  


Bone broth has recently become one of the trendiest superfoods due to its health-boosting nutrients including calcium, magnesium, phosphorus, and the amino acids, proline and arginine. It's also a great source of joint-protecting collagen, glucosamine, and chondroitin sulfate. 


Eat well and enjoy.


Ellen Troyer with David Amess and the Biosyntrx Staff


Erin, the owner of the "Platings & Pairings" blog, recommended pairing a Pinot Gris or Chardonnay with this pumpkin risotto.


Although Pinot Grigio and Pinot Gris are the same grape variety, the wines are different. Pinot Grigio are lighter-bodied with a floral aroma and touch of spice. Pinot Gris wines are fuller bodied, richer, spicier and more viscous.