I think I'm causing a little panic in my family, since I'm going into my first holiday season as a vegetarian. My mom was wondering what she should make for Christmas dinner, since we always have a prime rib and ham on hand, and went as far as saying we simply could go without it this year. I love how supportive everyone is trying to be, but I know they would totally mourn the holiday meats if I actually asked them not to be served this year (which I wouldn't do!) Even though I haven't eaten any meat in over 5 months, I am sure that even I will mourn not having those dinner staples this year, especially the Thanksgiving turkey! But, I've had all these months to perfect vegetarian dishes. We eat a lot of rice these days, and I find that Arborio rice is one of my favorites. I've experimented with a lot of risotto recipes lately, and last month found a new favorite: Pumpkin Risotto!
It has a creamy consistency and is so flavorful, I think it is going to make for an excellent Thanksgiving entree. Who needs turkey anyway?
yield: 6-8 servingsAuthor: Theresa M.print recipe
1 tbs olive oil
1 cup sweet onion, diced
2 cups Arborio rice
1 cup white wine
2 cups vegetable broth
2 cups water
1 cup pumpkin puree (canned or homemade)
1 tsp grated nutmeg
1/4 cup Parmesan cheese
salt and pepper to taste
In a medium skillet, warm the oil over medium heat. Saute the onion until translucent. Add the rice and saute until opaque, about 5 minutes. Add the wine and stir until the liquid is absorbed.
Add the vegetable broth and 1 cup of water. Bring the mixture to a low boil, then reduce the heat to a simmer.
Cover the skillet and let the rice simmer for about 45 minutes, stirring occasionally. If liquid inside the pan is absorbing too quickly, continue adding small amounts of the remaining cup of water until rice is cooked through.
Once rice has finished cooking, stir in the pumpkin puree and nutmeg. Heat until warm.
Season with salt and pepper and top with Parmesan if desired. Serve immediately.