I´m a big fan of the different seasons. It wasn´t always that way or at least I never really noticed it until I spend time in two countries where the weather is mainly hot and sunny. In Costa Rica the temperature is 25°C the whole year round, the only difference is that it rains one half of the year. And it gets a little colder during the winter in Barcelona (at least that´s how the Spanish feel) but it doesn´t snow and if it ever does, the whole city loses it. I´m not complaining about daily sunshine but once I got back from my studies in Spain, I realized how beautiful fall can be. The colors, the weather, the apple-picking and pumpkin carving…Fall is pretty.
So what I am trying to say is that every season has its beauties and advantages. Instead of complaining about the weather (I admit, I am guilty of that a lot of times too) maybe we should just appreciate what we have. Therefore I decided to make the most of this season. Which means walks in the park, drinking tea and listening to the rain fall, buying tons of mushrooms, apple picking and eating loads of pumpkin. Luckily, there are a billion pumpkin recipes out there. Did you know that baked pumpkin tastes incredible? And that you can make pumpkin mac and cheese? Well, to give you some more inspiration, I made this pumpkin risotto for you.
Risotto is one of my go-to recipes. Mainly due to the fact, that it can easily be prepared for one and adapted to whatever you can find your fridge. I´ve you have never made risotto, I got a step-by-step instruction for you here. For anybody else: here we go!
200 g risotto rice
700 ml vegetable broth
120 ml white wine
1 garlic clove
½ Hokkaido pumpkin (depending on how big it is you might only need ¼ )
100 g feta cheese
2-3 tbsp. parmesan cheese
Salt and pepper
Pumpkin seeds and parsley for decoration
1) Chop garlic and onion. Boil water for the broth. Heat oil in a pot and roast onion and garlic for a couple of minutes. Add rice. Add white wine and let simmer until the wine has boiled down. Now gradually keep adding the broth and cook while stirring until the rice is done. That should take about 20 minutes.
2) Wash the pumpkin and grate finely. After about 10 minutes, add the pumpkin to the risotto. Once the rice is done, add grated parmesan cheese and season with salt and pepper. Serve the risotto with crumbled feta cheese, pumpkin seeds and parsley.