This pumpkin risotto recipe is the second exploring similar ingredient and flavour profiles that create different dishes, both hail from Italy, well kinda and both of them rely on pumpkin puree as their foundation. Cooking is really simple, it is a series of techniques which can all be learned and then a set of flavours and textures that work well together, then you can play those ideas together in the same way music and takes chords and notes to form riffs. Food is rarely innovative or new, but reworkings of things that make our bellies and tastebuds go, Mmmmmmm. So anyway back to this pumpkin risotto, just like my earlier pumpkin gnocchi recipe works with my favourite pumpkin buddies, blue cheese and nuts, however this time round I am working with walnuts and blue cheese. If your house is anything like mine you will definitely have some blue cheese and nuts lying around at this time of year so why not do something new with them.
Like all risotto recipes this does take some time but no skill, if you can stir you can make risotto, the secret is patience and nothing else… I have seen all sorts of foolproof shortcut risotto recipes and they always confuse me a little as to why the are recipe. This pumpkin risotto is foolproof, all traditional risotto recipes are foolproof, add stock and stir whilst liberally lubricating your stirring arm with wine and keeping your head clear with good music. Keep stirring until rice is cooked, I’m not sure it gets any more simple than that 😀
It would be rude of me not to say thank you all for sharing my kitchen with me this year, It has been a thrill to read your comments here and on my other social media streams and I look forward to more of the same over the coming year.