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Tuesday, November 1, 2011

More pumpkin...help!

I went a little overboard last month with the canned pumpkin purchases.  Between all the talk about a shortage, along with vague memories of its lack of availability last year, I figured why not?  It's not like it goes bad.

So now I need more ideas.  Tell me, what would you like to see me make with pumpkin?  Anything sweet or savory is fine...I'm up for all suggestions.  Because at this rate, I'll be cooking/baking all things pumpkin until April.

Now, this dish...this dish was gooooood.  Unfortunately, it didn't photograph that well, but it was really delicious.  I had the last of the leftovers yesterday for lunch and already miss it.  Another batch may be in order soon!

We had this as a main dish but it would work really well as a side, or without the prosciutto.  And for a risotto, it wasn't terribly labor intensive.  I had it finished in about half an hour.  Not bad!  Plenty of leftovers, too.

Pumpkin Risotto with Prosciutto
slightly adapted from Our Life in the Kitchen

2 cups arborio rice
3 tablespoons extra virgin olive oil
4 ounces prosciutto, cut into strips or chunks
2 small yellow onions, chopped
1 cup white wine
6-8 cups chicken stock (I used 6)
1 (15 ounce) can pure pumpkin
1 teaspoon cinnamon
1 teaspoon cumin

Put stock in a pot and simmer.  In a large saucepan, heat oil over medium-high heat. Add prosciutto and onion, and saute until slightly brown and crispy.  Remove with slotted spoon and set aside.

Add rice to pot (with oil still in it) and stir for about a minute or two, until it turns a brighter white and is well coated.  Add wine, reduce heat to medium or medium-low, stirring frequently until wine is mostly absorbed.

Add enough stock to cover rice and cook, stirring frequently, until most liquid is absorbed.  Repeat this pattern until stock is almost gone and rice is nearly tender.

Add cinnamon and cumin and stir, followed by pumpkin.  Stir until combined.  Add any remaining stock and continue cooking and stirring until liquid is absorbed and rice is tender.

Add onion and prosciutto to pot.  Stir to combine.  Let sit for a few minutes before serving.

Serves 4 as a main dish, 6-8 as a side dish.

Linked to: What's On Your Plate?

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At November 1, 2011 at 8:20 AM , Anonymous Caitlin said...

How about pumpkin cinnamon rolls? http://caitlincooking.blogspot.com/2011/10/no-knead-pumpkin-rolls-with-maple-brown.html

Or for something savory, I can't wait to try these agnolotti! http://www.bonappetit.com/recipes/2011/11/pumpkin-agnolotti

At November 1, 2011 at 5:31 PM , Anonymous Rayna said...

Hi. Im new to the blogging world and I found your site through the The Secret Recipe Club.

I made some pumpkin chocolate chip granola squares from Two Peas and their Pod. They are really simple to make and they taste so good!


At November 1, 2011 at 9:56 PM , Blogger Ayshela said...

okay, help for us both maybe? Several years ago a friend was raving about a catered meal she'd had where they did crepes rolled with some kind of a creamy pumpkin filling, but it didn't have the taste or texture of cream cheese. We were never able to figure it out, though every now and then the thought tickles the back of my mind to try again.

If someone asked YOU to make a creamy pumpkin crepe filling, what would YOU make?


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