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Friday, January 28, 2011

pumpkin thyme risotto


What do you do if you have a leftover miniature pumpkin still sitting in your kitchen?


You make risotto!  I had the most incredible pumpkin thyme risotto while in New Zealand and couldn't wait to try my own variation when I got home.  What incredible luck that I still had a baby pumpkin!  You could also use any type of winter squash (butternut, acorn, etc.) or even pumpkin puree (if you use puree, skip the first step and toss your pumpkin straight in with the rice).

Dice your pumpkin or squash and saute in olive oil for 5-10 minutes or until tender.  Meanwhile, heat an entire box of chicken broth (4 cups) in a saucepan over medium-low heat.


Toss in 1 cup of arborio rice and a teaspoon of thyme and saute for another 3 minutes.


Add 1/2 cup of white wine.  Cook and stir until all of the wine has dissolved.


Begin adding chicken broth, 1/2 cup at a time, making sure that all broth has absorbed in between each addition.  Stir constantly!


Here's a quick check to make sure you are ready to add more chicken broth.  If you run your spoon in a line through the rice, it should leave a clear trail (like picture below).


Once all the chicken broth is gone, or once the rice has reached your desired level of tenderness, toss in a cup of chopped, cooked chicken breast and half a wheel (4 ounces) of Brie.  You could really use any cheese you want, but Brie adds a creaminess that will really spin your spurs...you must try it.


Stir until all of the cheese has melted and then serve!


Pumpkin Thyme Risotto
1 miniature pumpkin or small winter squash, peeled and diced
1 T. olive oil
1 cup arborio rice
1 t. thyme
1/2 cup dry white wine
4 cups chicken broth
1 cup chopped, cooked chicken breast
4 oz. Brie 

Heat chicken broth in a saucepan over medium-low heat.  In a separate skillet, saute pumpkin in olive oil for 5-10 minutes or until tender.  Add rice and thyme; saute another 3 minutes.  Add wine; cook and stir until all liquid has dissolved.  Add chicken broth, 1/2 cup at a time, letting all liquid absorb before adding additional broth.  Once all broth has been used, or rice has reached desired tenderness, add chicken breast and Brie.  Stir until Brie has melted.  Serves 4.

IBS variation: omit the cheese

Nutrition: 409 calories, 13g fat, 6g saturated fat, 0g trans fat, 58mg cholesterol, 759mg sodium, 43g carbs, 2g fiber, 1g sugar, 24g protein, 46% vit. A, 6% vit. C, 9% calcium, 22% iron.


4 comments:

  1. See...this just proves pumpkin tastes good in any form :) :) :) This looks really yummy!!! Have a good weekend. Love and hugs from Oregon, Heather :)

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  2. mmmmmmmmmmm...pumpkin and thyme?? 2 of my favorites:) Looks amazing!

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  3. wow. yum, great combo! thanks for posting, this looks spectacular!
    -meg
    @ http://www.clutzycooking.blogspot.com
    @
    http://www.myscribblednotebook.blogspot.com

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