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.
Watching people complete marathons always overwhelms me with pride and admiration.
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.
What do you think? Is he proud of his amazing wife or what?
We’re all proud.
I was feeling awe-inspired by today and decided to try cooking something I’ve been afraid of for a long time. Risotto.
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.
I baked 2 pumpkins last night and whipped them up in the food processor this afternoon.
The ingredients you will need.
I love beautiful food!
Soften the onions.
Add the spices and pumpkin puree.
Stir in the wine!
In another pan, melt half of the butter and cook the remaining onion and the rice.
The onions will soften and the rice will brown.
Add a cup of broth.
Let the broth cook in.
Continue the adding and absorbing process.
Risotto is like a baby on a changing table, you can never leave it unattended.
Stir at all times.
After cooking in 3 cups of stock, add the pumpkin mixture.
Stir in the pumpkin and continue adding stock and cooking it in 1 cup at a time until all of the stock has been incorporated.
Be patient, this is a labor of love.
The risotto with thicken and the rice will become el dente. Add the remaining butter and the parsley. Give it all a stir.
Top with goat cheese and enjoy!
If you’re willing to take it one step further, top your risotto with roasted vegetables such as purple carrots, butternut squash, brussel sprouts, red onions and peppers.
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!
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