Wednesday, November 14, 2012

Pumpkin Walnut Risotto, Sliders, Salad, and Kale Chips

This risotto is one that we have made the past couple years.  We often substitute the canned pumpkin for some fresh roasted pumpkin or squash.  It is absolutely wonderful.  The carmelized walnuts are enough to reel the kids in - it's like dinner with candy on top!

Slider Hamburgers
We just made our normal hamburgers (with venison this time) and made them small patties, about maybe three inches.  The kids, who don't normally like hamburgers, thought these were made for them.  They adored them!

Simple Salad (for adults)

Pumpkin Walnut Risotto
image from
6-7 cups chicken stock
1 3-inch cinnamon stick
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1/2 cup finely chopped onions
1 15 ounce canned pureed pumpkin
2 cups Arborio rice
1 cup dry white wine
1/4 cup grated Parmesan-Reggiano cheese
1/3 cup caramelized walnuts
Caramelized Walnuts:
2 tablespoons sugar
1/4 teaspoon salt
2/3 cup chopped walnuts
In a large saucepan heat chicken stock and cinnamon stick over low heat for 10-15 minutes. Set aside, discard cinnamon stick and keep warm.  In a medium saucepan combine butter and olive oil and heat. Add onions and saute until soft, about 3 minutes. Add pureed pumpkin, season with salt and pepper and saute for another 3 minutes.  Combine rice with pumpkin mixture; mix well.  Add wine to rice mixture and stir until absorbed. Begin adding hot stock 1/2 cup at a time, stirring constantly and making sure all liquid is absorbed before next addition.  Finish with 1 tablespoon butter and parmesan-reggiano to give the risotto a nice, creamy texture. Garnish with caramelized walnuts and serve.
Add sugar to a small skillet over medium-high heat.  As sugar starts to melt add salt and walnuts stirring constantly to coat, about 3-5 minutes. Remove nuts and place on a sheet pan to cool and harden. When cool enough to touch break up the clumps of nuts and set aside. 
* Recipe from the

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