I have a habit of thinking some recipes are overcomplicated and tend to think “I can never make that” even though it might be somewhat simple. Risotto is one of those recipes. I have seen it made time and time again on various shows and never had the urge to try it until I saw this Pumpkin Goat Cheese Risotto.
For the record, the most effort is stirring the rice constantly. I have a habit of making “crispy toasty rice” and not in a good way. I loved how the flavors came together and decided to make it in one pot, using some of the bacon fat to caramelize the onions and it really did add some great flavor. Plus – everything is better with bacon, right? When I went to gather the ingredients, I noticed that I was out of thyme and parsley but didn’t let that stop me. Another point – I rarely drink white wine in my house. White wine might lead to someone dancin’ on tables – I’m just sayin’… However, when I do cook with it, I tend to keep the little bottles of Pinot Grigio in the wine fridge just in case for those moments when I don’t want to open a bottle of white and have it go to waste. Don’t judge ?
This pumpkin goat cheese risotto is a tried and true recipe in this household. Plus, I am happy to report that I have conquered my fear of risotto – beef wellington, however – well that will take some time.
Gather the ingredients
The bottle may be small but it packs a punch!
Toasting the rice with the onions
Add the broth a bit at a time
Time to finish with a bit of butter. Back off Ms. Paula!
The end result – savory pumpkin and goat cheese risotto
[mpprecipe-recipe:403]
