Pumpkin Risotto
The first is a basic risotto with some extra flavors. Because the pumpkin is so sweet, it's important to use other bold nutty flavors such as the sage and a good Parmesano Reggiano parmesan cheese.
1 onion (diced)
12-15 sage leaves (torn from stems)
1 c arborio rice
2c chicken stock (warmed slightly)
4 tbs butter
1c pumpkin
1c parmesan cheese
1. Cook sage leaves on low heat in 3 tbs butter until slightly crispy. Remove and reserve 4-6 leaves.
2. Add 1-2 tbs olive oil and add onions. Cook until translucent. Set aside.
3. Add 1-2 tbs olive oil and toast rice. Cook for 3-5 minutes and begin adding chicken stock in small batches. When stock is absorbed, add more. Until rice is soft, but still slightly nutty.
4. Stir in sage, onion, and pumpkin and dilute with remaining chicken stock. Cover and simmer for 2-3 minutes or until pumpkin is well disolved.
5. Stir in parmesan cheese.
6. Serve and top with fried sage leaves.
The pumpkin flavor really brings out the sweetness of this dish and adds to the rich, moist texture: Pumpkin Spice Muffins with Cranberries & Walnuts
1 box Trader Joe's Pumpkin Bread Mix
1 12oz can pumpkin
1c water
1c chopped walnuts
1c sweetened dried cranberries
1/2c white chocolate
1. Preheat oven to 350 degrees. Spray a muffin tin with cooking oil.
2. In a large bowl, gently stir together pumpkin mix, pumpkin, and water (being careful not to spill).
3. Stir in walnuts and cranberries.
4. Scoop into muffin tins until nearly full. Bake for 18-20 min or until muffins are cooked through.
5. Let muffins sit until cooled.
6. Heat chocolate chips in a microwave safe bowl. Heat in 30 second increments stirring in between heating until mixture is smooth.
7. Using a fork, drizzle chocolate over the tops of muffins (in a paint spatter motion) until each muffin is liberally coated.
