So, yesterday this conversation happened:
and this conversation happened a few months ago:
Jess posted an amazing risotto recipe yesterday and, by total coincidence, I had planned on sharing a pretty fantastic one with you today! Well, at least I hope you think it’s fantastic! It’s perfect for any holiday that might roll around this time of year. We have pumpkin for Thanksgiving and cranberries for Christmas.
Perfect for that in-between time!
The two flavors together make it the perfect blend of sweet and tart. The pumpkin makes the risotto so creamy and comforting and the cranberries give a quick little pop of sour that makes it fun!
Risotto = Fun. I knew you’d see it my way.
Pumpkin Cranberry Risotto
4-5 cups chicken broth, warmed (I used chicken bouillon with water)
3 tablespoons olive oil
1/2 small onion, chopped (you can use more, but I despise onion)
1 cup Arborio rice
1/4 cup white wine
1/2 cup canned pumpkin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
approximately 1/4 cup chopped fresh cranberries
In large Dutch oven or other heavy-bottomed pot, heat oil over medium heat and add onion. Cook onion in oil for 2-3 minutes or until onion is clear. Add rice and stir to coat. Add wine, canned pumpkin, cinnamon, and nutmeg. Stir until thoroughly mixed. Reduce heat.
Keeping risotto at a low boil, add broth 1/2 cup at a time. After each addition, stir rice until broth is absorbed. Continue adding broth and stirring until all broth is used or until risotto is a chewy al dente consistency.
Fold in cranberries.
Yield: 2-4 servings (depending on whether you use it as a main dish or side)
Oh. Lee doesn’t like risotto (I know! Who is this man I’m living with!?)
I guess that just means that I can eat all the leftovers myself.
Merry Christmas to me!