PUMPKIN RISOTTO

Well, here at Chateau VanderKlok our halls our decked, our tree is trimmed, the stockings are hung by the fireplace flue, presents are safely tucked away from nondiscriminatory 2-year-old hands, and Christmas music is on nearly 24/7. It is clear to most that this my favorite time of year. I love the jolly-ness of it all. The cheer. The lights, the stories, the glitz and the glam. And the food. I LOVE the food.

Risotto tops the list as one of my favorite snowy-day, holiday treats. It's thick and creamy and comforting and warm. If you haven't tried it I urge you to give it a chance. If you have, well than here is my gift to you!  

May you find ways to make this time of season extra special and completely indulge in the beauty of it all. 

[THE RECIPE]
Adapted from Rachel Ray Magazine / Oct 2012 Issue / pg. 108

3 T. extra virgin olive oil
1 medium onion, finely chopped
3 medium - large carrots, finely chopped
2 large [or 4 small] cloves of garlic, finely minced
1 rib of celery, finely chopped
1 T. turmeric
pinch of nutmeg
1 1/2 c. arborio rice
1/4 c. cooking wine
1 c. pumpkin or winter squash puree
4 c. vegetable broth

In a medium saucepan warm oil. Carefully add chopped vegetables and saute until onions become translucent, approximately 7 - 10 minutes. Add turmeric and nutmeg and stir for 1 minute. Add arborio rice to the pot and saute, stirring constantly, for an additional 3 - 5 minutes. Pour in cooking wine. Cook, stirring frequently, until liquid has almost completely evaporated. Add pumpkin or squash puree and stir. Pour in vegetable broth, 1 cup at a time, stirring frequently until each cup of liquid has evaporated [liquid should evaporate prior to adding the next cup]. Mixture should be soft and creamy when done. Add more liquid if necessary.