Pumpkin Risotto

Warning: Photo overload ahead!

We made the most delicious risotto tonight!

Well, you may not want to take my word for it. Twas only my second time with risotto.

But it was all delight.

As seen on AllRecipes.com: http://allrecipes.com/Recipe/Pumpkin-Risotto/Detail.aspx


  • 4 cups hot water
  • 1/2 cup dry white wine I did not use this today, because of my meds. Just added a capful of white vinegar to the chicken broth and made a little extra!
  • 4 teaspoons MAGGI® Instant Chicken Bouillon
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup uncooked Arborio rice
  • 1 cup LIBBY’S® 100% Pure Pumpkin I used a bit more.
  • 1 teaspoon fresh thyme leaves or chopped fresh sage leaves dried is all I had!
  • 1/2 cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese
  • 1 tablespoon butter
  • Ground black pepper to taste didn’t need it!



  1. Combine water, wine and bouillon in large measuring cup; set aside.
  2. Heat oil in large, nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme.
  3. Stir in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. Stir in cheese and butter until melted. Season with pepper.


  • VARIATION: For Pumpkin Mushroom Risotto, add 4 cups (about 12 ounces) wild mushrooms (mixture of shiitake, oyster and crimini) with the onion and garlic and proceed with recipe. We did this but used a lot more than 4 cups, and just used boring regular mushrooms instead.

So whenever Jodus is in the kitchen with me, we always manage to have a ton of photos. Hm… so here we go!

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My daddy made that cup/mug/bowl!

We popeye-d it up with some lightly steamed spinach, seasoned with garlic powder, cayenne, butter, and parmesan.

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Yum! The pumpkin was really quite subtle but gave it a nice color.

Jodus says “It warms the soul.”

Take that as you will.

We then spent maybe another hour or so in the kitchen preparing for the week.

He chopped veggies.

I portioned out hummus and blueberries.

We are loaded with leftovers.


We packed lunches.


We cleaned up the kitchen.

We boiled some eggs.

We reviewed the weekly menu.

I instructed Jodus on what to eat tomorrow while I am at class.

He finished up the last of the laundry.

He talked to his dad to solidify plans for his visit this weekend.

I read some blogs…


Ok, ok. Getting carried away with accomplishments now. 😉

Time to go kick Jodus’ butt at cribbage, again!



4 Responses

  1. Hooray for being prepared for the work week. It makes such a difference.

    I really enjoyed cooking din din with ya. It was so delicious!

  2. I must make this risotto. Sadly my husband doesn’t like rice but he will have to deal! lol!

  3. […] Pumpkin Risotto (!!) […]

  4. […] by way of waffles or pancake , dessert by way of cheesecake or cookies or my dinners by way of risotto or pumpkin curry […]

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