I'm not obsessed with pumpkin, really...

...okay, maybe just a little. I used to love pumpkin flavored chai lattes and pumpkin beer around this time of year. Just because those days are over, though, does not mean I can't enjoy pumpkin-flavored goodness. This risotto is actually healthier than the kind with cheese, and it has a great fall kick! And, incidentally, it is easy and inexpensive (even with the organic pumpkin!) I made it for about $7.61, not counting pantry items. I'm sure someone who is better at clipping coupons and looking for sales than I am could probably even make this for a lot less than that.

Pumpkin Risotto

3 tablespoons olive oil
1 white or yellow onion, chopped ($.75)
2 cups rice ($1.50)
1 cup wine (I use $2 wine from Trader Joe's, so about $.50)
1 can (15-ounce)  pumpkin purée ($2.36)
5 cups stock/broth ($2.50)
1 teaspoon nutmeg
6 pistachios, (optional)
3 cloves, (optional)

Heat the oil in a wide, large sauce pan over medium-high heat. Saute onions for 2 minutes. Add rice. Cook and stir for about a minute. Add wine. Cook and stir until wine is absorbed. Add 2 cups stock. Cover and allow to simmer until liquid is absorbed. Continue adding stock 1/2 cup at a time, allowing the rice to absorb the liquid before adding more. Pumpkin with final 1/2 cup of stock. Stir and cook until liquid is absorbed. Add nutmeg.

Grind the pistachios and cloves in a food processor. Stir into risotto. Allow to cool a few minutes before serving.

Comments

[Johnny]

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[Miranda]

I'm drooling. I really am. Can't wait to make this!