This video demonstrates my obsession with pumpkin. I put it in risotto. Weird, but totally good. 

It’s my first ‘how to’ video. I thought it would be fun to make one. You’ll have to tell me what you think.

I was starving after kickboxing so I threw my apron on over my gym clothes. No biggie.

Also, nevermind that pumpkin is no longer in season. I’m still trying to pretend it is.

Don’t laugh at my Minnesotan accent. Work in progress!

Pumpkin and Mushroom Risotto

Adapted from Women’s Health

4 cups low-sodium chicken broth

3 1/2 cups water

2 tablespoons olive oil

1/2 cup red onion

1 1/4 cup arborio rice

1 cup sliced mushrooms

1/3 cup dry white wine

1/2 cup canned pumpkin

1-2 tablespoons fresh chopped basil

1/4 cup Parmigiano Reggiano cheese

1 tablespoon oregano

1/4 tsp freshly ground black pepper

Directions:

1. Heat broth and water in a saucepan until boiling, then keep at a simmer on the stove top.

2. Heat olive oil in a saute pan until hot but not smoking. Add onion and mushroom and cook, stirring, about 5 to 6 minutes.

3. Add white wine and cook until most of the liquid is absorbed about 2 minutes. Add 1 1/4 cup rice and stir to combine. Next, add 1 cup broth and cook, stirring, until most of the liquid is evaporated, 2 to 3 minutes. Continue to add broth 1/2 cup at a time, stirring, until liquid is evaporated after each addition and until rice swells but is still al dente, about 25-30 minutes.

4. Add pumpkin, 1/4 cup cheese, basil, oregano, and pepper; cook, stirring, until incorporated, 1 to 2 minutes.

Serves 6

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