Today was the perfect autumn day.
It was hot, but there was a cool breeze.
The sky was bright blue and the leaves shone brilliantly in a million different shades of orange and red.
Today was also the perfect day for a marathon!
I year ago today, I ran my first and only half-marathon in Cologne.
I returned today to cheer on 3 friends, 1 in particular.
Knowing the incredible battles that some of these people have faced makes this success even more inspirational.
As Melissa ran past us today, just meters before the finish line, we all had tears in our eyes.
By the time I arrived home after play rehearsal, it was already getting dark, I’m sorry for the poor photos but the recipe is worth sharing.
Risotto is like a baby on a changing table, you can never leave it unattended.
Stir at all times.
Be patient, this is a labor of love.
2 Tbsp. olive oil
1 1/3 cup pumpkin puree
2 medium onions, finely chopped
3/4 cup dry white wine
1 1/4 tsp. nutmeg
1/2 tsp. white pepper
1/2 tsp. salt
7 cups vegetable stock
5 Tbsp. unsalted butter
1 1/2 cups arborio rice
3 Tbsp. finely chopped fresh parsley
parmesan or goat cheese for serving
- Heat oil in a medium saucepan. Add one chopped onion and cook over medium heat until translucent, stirring frequently. Add the nutmeg, pepper, salt and pumpkin. Continue to cook, stirring constantly. Add the wine, reduce the heat to low and simmer until the liquid has evaporated. Remove from heat and set aside.
- In a medium saucepan, bring the vegetable stock to a boil. Reduce the heat to low and keep the stock hot.
- In another medium saucepan, heat 2 1/2 Tbsp. butter until it begins to sizzle. Add the rice and remaining chopped onion and cook over medium heat, stirring with a wooden spoon until the onions are translucent and the rice is golden.
- Immediately add 1 cup of hot stock and cook, stirring constantly until the liquid has been absorbed, about 2 minutes.
- Reduce the heat to medium low and gradually add 3 more cups, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next, about 15 minutes.
- Stir in the pumpkin mixture. Continue adding the remaining 3 cups of stock, 1 cup at a time, stirring and cooking as above until the rice is tender.
- Stir in the parsley and remaining 2 1/2 Tbsp. butter.
- Spoon the risotto into 6 dishes and sprinkle with the parmesan cheese.
Yippee for a great day of accomplishments and inspiration!