One of my favorite things about fall is pumpkin-flavored food! At my house, we’re just starting our annual adventures into pumpkin-flavors. We began with a dash to Wilson Farm in Lexington where we stocked up on pumpkin-apple-cider everything. So far we’ve enjoyed roasted pumpkin hummus, pumpkin pie and pumpkin granola. But tonight it’s pumpkin risotto! I photographed (and ate) this amazing dish at a restaurant a week ago, and I managed to find a recipe that is pretty darn close in flavor, while not nearly as heavy on the salt and fat. Black beans make a nutritious, protein-rich addition.
Ingredients:
- 1 onion. diced
- 1 tbsp olive oil
- 1 clove of garlic, minced
- 1 cups arborio (risotto) rice
- 1/2 cup white wine
- 3 cups vegetable broth
- 1 cup roasted and pureed pumpkin
- 1/2 tsp dried ginger
- 1/2 tsp nutmeg
- 2 tsp dried basil
- 1 cup black beans, rinsed
- salt and pepper to taste
- Parmesan cheese to taste
Sautee the onion in olive oil over medium heat for 3-5 minutes or until soft. Add the rice and the garlic. Allow to cook, stirring, for a minute or two until the rice just begins to brown. Add the wine and stir. When the mixture is boiling, begin adding the vegetable broth 1/2 cup at a time. Allow the moisture to mostly cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through. Sprinkle on a little parmesan cheese and enjoy!