Risotto is amazing. Perhaps I like mushy food a little too much. As I look back at the food posts I’ve made they are basically all soft. Ha! I do like adding something for texture though, such as seeds, nuts, or crisp veggies. In the case of this risotto, I added pine nuts at the end, which are a softer seed, but they add just the right quality of texture I seek.
Also, I never have white wine in hand. As you may know, I purchase wine with a growler and it’s a 20 minute drive to get there and I would never choose white. It just would never be my preference over red.
Therefore, I make risotto without wine. Gasp! I know, I know, but I do add white wine vinegar for that tang.
- Arborio rice – 1.5 cups
- Pumpkin purée – 2 cups
- Sage leaves – 2 Tablespoons
- Onion – 1
- Olive oil or canola oil 1 – 2 Tablespoons
- Pine nuts – 1/4 cup
- Feta for topping – 1 Tablespoon per bowl
- Paprika 1 teaspoon
- Bouillon – to taste
- White wine vinegar – 3 Tablespoons
Sauté chopped onion in oil then add paprika until fragrant.
Add in rice to coat with oil, then add water and bouillon, then pumpkin and vinegar. Add sage and continue stirring and simmering until most liquid is absorbed. Add pine nuts at the end and stir.
Add salt and pepper as needed, and top your bowl with feta.
The feta I used is homemade and here’s the recipe I used. It turned out heavily salty, and I followed the recipe, so perhaps use less salt?
I cannot seem to find package free feta anywhere so I ventured into the making my own territory.
I enjoyed mine with some home brewed ginger beer.
Peace and love,
Kristan
Suffused Supper 