Pumpkin Risotto

I am so excited to share this authentic Italian recipe that I received from an Italian friend! While living in Italy we participated in the Amici program which matches American families with Italian families who share similar interests and whose kids are the same gender or close in age. We were matched with a wonderful family, the Lorenzos.  Despite the language barrier we had great times together. The dad, Enzo, and the boys, Riccardo and Federico, speak pretty good English. The mom, Giusi (pronounced Juicy), didn't speak any English, and I do not speak Italian so communication was a challenge. We wished that we could talk to each other more, but were able to find common ground through shopping and cooking. This is a picture of our families a few days before leaving Italy.

The front row: Federico, Giusi, me, Graham, Riccardo
The back row: Enzo, Collin, Brandon

We spent Christmas Eve 2011 at the Lorenzo's home. Giusi is a fantastic cook! She served this Pumpkin Risotto as well as about 6 other delicious dishes.

Risotto is a very popular rice dish in Italy.  The rice is cooked in either meat or vegetable broth and usually includes butter, parmesan cheese, and onions.


According to the World Encyclopedia of Cooking Ingredients, the most popular variety of risotto is Arborio, Vialone Nano, and Carnaroli. Arborio is the best-known Italian risotto; Vialone has a plump grain and a firm inner starch, so that risottos made using this rice tend to have slightly more bite; Carnaroli is a premium rice and has a firm bite.

Risotto Rice

When cooking Risotto it must be constantly tended to and cannot be left to simmer like typical rice.  Broth is added gradually and must be stirred occasionally until absorbed. This is repeated until the rice is done. This is not a fix-it and forget-it dish, but the results are truly worth the effort.

The original recipe calls for sausage. I didn't add sausage. Instead I chopped one piece of bacon and added it to the onions for flavor. The results were awesome. I have included the original recipe with my changes in parentheses.

This Pumpkin Risotto is so flavorful and beautiful making it perfect for a special occasion or entertaining.

Buon Appetito!

Pumpkin Risotto

yields: 4 servings 

with sausage

calories: 781

fat: 41

without sausage

calories: 594

fat: 25.8

400 grams pumpkin 

300 grams risotto rice (Arborio or Carnaroli)

3 Italian sausages (I used 1 piece of bacon instead)

1/2 onion

1/2 glass of white wine

About 1/4 cup olive oil 

1 liter chicken or veggie broth

1- 1 1/2 cups parmesan cheese (I love the robust flavor of parmigiano reggiano, but it is quite expensive.)

1-2 Tbsp butter (optional)

Salt and pepper to taste

Chives

1. Peel pumpkin and cut into small pieces (approximately 1/4 inch cubes).
2. Peel and cut onion into thin strips.
3. Saute onions in olive oil until browned. 
4. Remove casing from sausage and crush with fork and add to onion (I added the bacon instead).
5. Saute the meat and add the white wine and let it evaporate.
6. Add pumpkin letting it cook for about 10 minutes over low heat. 
7. Add the rice and let it toast.
8. Pour in broth gradually stirring often. 
9. You can mash the pumpkin with fork if it is not fully cooked and allow it to fully cook. 
10. When rice is cooked add butter if desired, parmesan cheese, salt and pepper, and chives to taste. 

After rice is cooked, taste test to determine how much butter, cheese, salt, pepper, and chives need to be added. 

Pumpkin Spice Latte

One telltale sign fall has arrived is when Starbucks begins serving their delicious Pumpkin Spice Lattes.  Latte lovers everywhere wait with anticipation for the beloved beverage.  They are in such demand that I recently heard there was a threat of a pumpkin latte shortage.  No need to panic, as of October 8 Starbucks says that they are 100% stocked with pumpkin latte ingredients.  Whew!

I love Starbucks coffee.  However, I crave a latte more often than my budget allows.  Recently when I had a craving for a Pumpkin Spice Latte, instead of driving to the nearest coffee shop, I decided to make one at home.  There are many recipes online to choose from.  One recipe that looked really good includes the steps for making pumpkin syrup similar to the syrup used at Starbucks.  The process seemed a little too labor intensive for me so I kept looking.

I came across this recipe at www.recipegirl.com.  The original post can be seen here.  The writer explains each step through beautiful photography.  It looked delicious, and since I had all the ingredients on hand decided to give it a try.  It was so good.  Now, I can't claim it taste just like lattes from a coffee shop, but the price and convenience make it a winner in my cookbook.

The pumpkin puree doesn't dissolve so you may find a pumpkin surprise in the bottom of your cup.  If you don't care for the surprise, you can strain the milk mixture before pouring it in, but it might result in less pumpkin flavor.

Buon Appetito!

Pumpkin Spice Latte

source: www.recipegirl.com

yield: 2 lattes

prep: 10 min

cook: 4 min 

calories: 84

fat: 3.8

1/2 cup whole milk or milk of your choice

1 tablespoon unsweetened canned pumpkin puree


1 teaspoon packed light brown sugar


1/4 teaspoon pumpkin pie spice


1 teaspoon vanilla extract


1 cup hot brewed, strong coffee


2 tablespoons half & half cream


1 teaspoon granulated white sugar, or more to taste


whipped cream, optional


ground nutmeg

1. In a glass measuring cup or microwave-safe bowl, whisk together milk, pumpkin, brown sugar, spice and vanilla. Microwave for 1 to 2 minutes- watch closely and remove it from the microwave when the milk is hot and frothy.

2. Pour the pumpkin milk into a tall mug or glass. Add hot coffee. Pour in the cream. Add a teaspoon of sugar. Stir, and taste. Add more sugar, if desired.

3. Optional, but oh so good... add whipped cream on top and a sprinkle of nutmeg. Serve immediately!

No-Bake Pumpkin Swirl Cheesecake Squares

Pumpkin week continues with this refreshing no-bake dessert. Pumpkin, orange, and ginger snap crust make this dessert a perfect fall treat. Not a fan of ginger snaps? No problem, simply substitute graham crackers.  

Buon Appetito in Autunno!

No-Bake Pumpkin Swirl Cheesecake Squares

source: adapted from Better Homes and Gardens recipe

yields: 12 servings

chill: overnight

calories* 316

fat grams* 23.5

• 3/4
  cup finely crushed ginger snaps or graham crackers
• 2
  tablespoons butter, melted
• 1
  8 ounce package reduced-fat cream cheese (Neufchatel)
• 1/2
  cup sugar or sugar substitute 
• 1/2
  cup fat-free milk
• 2
  teaspoons vanilla
• 1/2
  teaspoon finely shredded orange peel
• 2
  8 ounce package fat-free cream cheese
• 1
  15 ounce can pumpkin
• 1
  teaspoon pumpkin pie spice
• 1
  envelope unflavored gelatin
• 1/4
  cup orange juice
  
  
  
  
  
  
  
  

  1.   For crust, in a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.

  
  

  2.   For filling, in a food processor or blender, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.

  
  

  3.   In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining 1/4 cup sugar, remaining 1/4 cup milk, and the pumpkin pie spice. Cover and process or blend until smooth.

  
  

  4.   In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.

  
  

  5.   Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.

  6.   Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges. Makes 12 servings.

  
  

  *Nutritional facts are calculated using www.caloriecount.about.com and are approximate. 

  
  

Pumpkin Granola Bars

It's Pumpkin Palooza week here at The Joy of Everyday Cooking!  No need to restrain your excitement :)

I have a confession.  Fall is not my favorite time of year.  I would rather be at the pool soaking up the hot summer sun than bundled up trying to stay warm.  However, fall foods such as pumpkin, apples, soups, sweet potatoes, apple cider, hot cocoa, and pumpkin spice lattes make this time of year tolerable for me.

Last week I got a hankering for all things pumpkin and found this recipe for Pumpkin Granola Bars at www.mybakingaddition.com.  You can customize these bars by adding in whatever nuts, candy chips, or dried fruit that you like.  I baked a batch and made half with white chocolate chips and half with pecans and sliced almonds.  They are so good and go perfectly with a pumpkin spice latte (recipe coming later in the week).

Buon Appetito in Autunno!

Pumpkin Granola Bars

yield: 12 bars

prep: 15 minutes

bake: 35-40 minutes

without add-ins:

calories: 114

fat grams: .9

with pecans and almonds nuts

calories: 168

fat grams: 6.1

with white chocolate chips

calories: 152

fat grams: 3.1

3 cups old fashioned oats*

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

3/4 cup packed light brown sugar

1/2 cup pumpkin puree

1/4 cup applesauce (sweetened or unsweetened, your choice)

1/4 cup honey

1 teaspoon vanilla extract

optional add-ins:

1/2 cup dried cranberries

1/2 cup white chocolate chips

1/2 cup pecans, chopped

1/4 cup pumpkin seeds, shelled

1/2 cup sliced almonds 

1. Preheat oven to 350° F. Line a 9x9 baking pan with foil allowing for 1 inch overhang on the sides of the pan. Spray foil with non-stick cooking spray and set aside.

2. In a large bowl, combine oats, pumpkin pie spice, and salt. Set aside.

3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, honey, and vanilla until smooth. Pour over oats and stir until oats are moistened. Stir in add-ins. 

4. Evenly press oat mixture into prepared pan. Bake for 35-40 minutes or until golden brown. Be sure not to underbake. Remove to a cooling rack to cool completely.

5. Optional, if adding in candy chips, melt a small amount in a bowl in the microwave and drizzle top. To make melting easier, I mix in a little oil or shortening with my chips for a smoother, pourable consistency. 

*for gluten free recipe, use gluten free oats