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This risotto was inspired by a favorite dish at Automatic Slims in Memphis (where, by the way, they have super creative $5 martinis before 7pm). By inspired, I mean that I was quite intrigued by the concept of taking what would normally be a risotto dish with small chunks of chicken and substituting a vegetable —er, fruit (yes, folks, pumpkins are fruit).
Preheat the oven to 350ºF.
Peel pumpkin using a potato peeler. Cut 1/8 of the pumpkin into small squares, about 1/2 inch thick. Toss pumpkin squares with olive oil, cinnamon, salt, and pepper. Spread in a single layer on a parchment-lined cookie sheet and bake for 20-25 minutes, or until pieces are easily pierced by a toothpick. Set aside to cool.
Heat water until boiling, then add rice and stir occasionally. After 8 minutes (orzo) or 18 minutes (arborio), drain rice and put back into the pot. Add pumpkin cubes, pine nuts, and sage. Garnish with tomato slices and fresh basil.
Here’s an easy recipe for Mexican Rice (aka Spanish Rice). It’s cooked right in a rice cooker, which happens to be my new favorite kitchen toy. But hey, don’t worry if you don’t have a slow cooker. I’ll share my easy stove top directions too.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!