The rain is coming down steadily on a cool Fall day. This weather revives me after a hot summer and gives me the tip of inspiration I need to start cooking.
Settling in after a solid travel experience, I appreciate the comforts of home. We spent the weekend dining at our favorite spots, watching movies and enjoying each other’s company. I gushed over all of the photos of my trip, describing each person, site, or taste.
While away I experienced incredible happiness that took me to a place I haven’t been in quite a while. Now that I’m hope, I’m committed to finding and staying in that place in someway, for some amount of time, every day.
After years of trying to improve my cooking skills I’ve gotten to the place that I never thought I would which is that of grabbing ingredients that look good and making something special out of them. I always thought this to be impossible but now that I’ve started I get great pleasure out of using simple things to make a new dish.
I grabbed a small sugar pumpkin with no plans other than to roast it. Once home, I set the oven to 400F and placed wedges of the cleaned pumpkin (cut in half, scoop out seeds, slice into wedges) on a sheet pan lightly coated with spray and cooked for about 30 minutes.
Grabbing the Arborio rice in the pantry I set out to make a simple risotto. Risotto was huge in San Sebastian and has been on my mind ever since. This recipe is super easy and adaptable to suit any ingredients you may have on hand (just don’t go overboard). It’s simply rich and almost ‘adult mac and cheese’ like. Perfect for a simple supper or Fall brunch.
2 garlic cloves, minced
1/2 onion, diced
2 T butter
1 c. arborio rice
4 c. chicken (veggie if you prefer) broth
1 lb sugar pumpkin roasted. skinned and mashed
decent pinches of cumin and coriander
a light pinch of cinnamon
salt and pepper
1/2 c. parmesan cheese
Start by heating the butter. Add onion then garlic for about 1 minute. Add rice and cook until lightly browned. At this time, add broth, 1/2 c. at a time, and stir constantly until absorbed. Then add the next 1/2 cup and so on.
About half way through, add 1/2 of pumpkin and spices along with next 1/2 c. of broth.
Most important thing is to keep stirring!
Add rest of pumpkin and continue with broth, stirring (and stirring and stirring!) it together.
After all broth is absorbed, remove from heat and stir in Parmesan cheese. Serve hot.