It's been a pretty quiet week over here for me because I've been sick in bed with the flu which kind of stunk. Sure I got to catch up on some much needed things like sleep and my shows- New Girl, Glee (I cried like a baby during episode 3!), Nashville, and X Factor (don't ask or judge) but that was about all I could manage. Reading, blogging and even instagramming were just far to exhausting to even attempt and so I may have fallen slightly off the grid for a bit. But I'm ok with that. I'm finally starting to feel a little bit better but naturally, I have passed my germs to hubs and I'm only hoping he's kind enough not to pass them back. I don't think I could handle another week in bed and I can't believe I'm saying this, but I actually missed going to work... I'm sure I'll be regretting saying that come Monday.
Anyways, that was a rant because, well just because and now I am happy to officially kick off this year's Pumpkin Series with this mouth watering little number... roasted pumpkin risotto! This dish right here is what Thanksgiving dreams are made of but without all the hassle of a turkey and what have you. I could seriously taste the holiday with each bite of savory, sweet, delicious goodness. I think I may have even converted hubs into a true pumpkin lover... I told him it was part of his American duties now that he's legit. Oh and the smell that lingered around the apartment for hours after we had devoured our food... well let's just say it trumps my pumpkin spice scented candle any old day!
The Cozy Apron Recipe (which I adjusted), serves 4
- 1 small sweet pumpkin, seeded and diced into 1/2" cubes
- 2 medium golden delicious apples, peeled and diced into 1/2" cubes
- 1 tsp. pumpkin pie spice
- 3 tbsp. olive oil (divided use)
- 1/2 teaspoon salt
- 1/2" tsp. black pepper
- 2 tbsp. artisan avocado honey (you can use regular honey)
- 3 tbsp. butter (divided use)
- 1 small onion, chopped
- 1 cup Arborio rice
- 1/2" cups white wine
- 4 cups chicken stock (very hot)
- 2 spicy Italian sausage links, casing removed and browned
- 1/4 cup gruyere cheese, shredded
- 1/4 cup parmesan cheese, shaved
- 4 leave fresh sage, chopped
- Preheat the oven to 400 degrees and line a baking tray with with foil, lightly drizzling it with olive oil, set aside.
- In a medium sized bowl, toss together the pumpkin, apples, pumpkin pie spice, salt, pepper, and honey with 2 tbsp. of olive oil. Make sure to mix well to get an even coat on everything.
- Place on foil lined baking tray in a single layer and roast for 25-30 minutes or until golden brown... apples may turn mushy but that's ok! Flip pumpkin and apple cubes about half way through to prevent burning and sticking, set aside.
- In a large pan over medium-high heat, add 2 tbsp. of butter and remaining 1 tbsp. of olive oil. Once melted together, add in the onions and saute for about 2 minutes before adding the Arborio rice. Stir to make sure all of the rice grains are covered in the butter/oil mixture for another 2 minutes.
- Bringing the mixture to a simmer, pour the white wine in and stir gently, leaving it to sit until most of the wine has been absorbed.
- Begin adding in the hot chicken stock mixture in parts (about 1/2 cup at a time) and allowing the rice to absorb the chicken stock in between additions (2-3 minutes) stirring gently to help everything incorporate nicely. Repeat until rice is soft and creamy but not too mushy, about 25 minutes.
- With the heat off, add in the remaining tbsp. of butter, gruyere, parmesan, browned sausage, roasted pumpkin/apple cubes, and sage, gently folding.
- Generously spoon out into bowls, topping with extra cheese (of course)... enjoy!
***Today I am thankful for the start of this year's pumpkin series... I'm pretty excited about it!***