This cream cheesy pumpkin-y risotto is a real crowd pleaser. It’s the perfect side for Thanksgiving or any fall get-together. It’s loaded up with chunks of mushrooms and brussel sprouts, and the pumpkin spice flavor screams autumn.
It’s been a while since I have looked at my blog and created food for you. Don’t worry, I’ve still been making a mess in my kitchen and trying out new recipes.
After starting a new job this year that requires a lot of travel and energy, I found myself not wanting to work on my blog when I was home. I wanted to fill my time with line dancing, catching up with friends and family and relaxing. But lately, I’ve felt a need to create, to take pictures, to write, and to make something on my little space on the internet.
Have you started anything new in your life that has left you little time for things that used to be really important to you? I think that happens. Sometimes, you need to let things go and move on. And other times, you just step away for a little bit and come back…perhaps a little differently than before.
Speaking of a little different, how about we get back to this pumpkin cream risotto?
OK, let’s get started.
Preheat oven to 400° F (204° C).
Cut the ends of the brussel sprouts and cut them in half. Put them on a baking sheet.
Then clean the mushrooms. I like to rinse them and clean them with a paper towel or dish towel. Cut them in half. Is it just me or is it really satisfying to cut a mushroom? Anyway, put them on the baking sheet.
Drizzle with 3 tbsp. of olive oil. Sprinkle with salt, pepper, and cayenne pepper. Mix the veggies until they’re coated.
Put in the oven for 40 minutes.
Flip halfway through.
Once the brussel sprouts get golden brown then you know they’re done.
Now for the fun part. Risotto!
Put a pot on medium/high heat and add 4 cups of vegetable or chicken stock. I always go with unsalted, so I can add salt later.
Put a skillet on medium heat, and add 3 tbsp. of olive oil. Chop up the shallot and add to the skillet.
Cook until they’re soft.
Mince 2 cloves of garlic and add to pan.
Add arborio rice to skillet.
Cook for 2 minutes.
Stir in 1 cup of vegetable or chicken stock, lower heat to a slow simmer.
Keep stirring until it gets absorbed. Then, add more stock and repeat.
It should start to thicken up. Keep adding liquid and stirring until it’s soft and creamy.
To the skillet, add 3 tbsp. pumpkin spice cream cheese, salt, pepper, dash of cayenne pepper, and 1/4 cup of pine nuts.
Add the brussel sprouts and mushrooms to the skillet.
Stir and serve.
PUMPKIN CREAM RISOTTO
|Time: 55 minutes
Do you want some more sweetness? Add chopped up dates.
Do you need more iron in your diet? Add kale or spinach.