Pumpkin Risotto

I'm so happy it's September, fall food is acceptable now!!! I am so happy to break out my pumpkin and squash recipes and ideas, as pumpkin is one of my favorite foods and ingredients. It's so easy to incorporate pumpkin into all kinds of dishes. The health benefits of pumpkin are astounding - 300% of the daily recommended Vitamin A intake and 5 g of fiber per serving!

I decided to have someone very special taste test this risotto before we ate it, and she gave it a wagging tail! She even waited for me to take a picture - I think we've got stay covered!

(Pumpkin Spice being patient...)

(...and finally, digging in!)

Pumpkin Risotto

1 tbsp. butter

1 small yellow onion, minced

salt and ground black pepper

1 c. arborio rice

1/4 c. dry white wine

2 c. warmed chicken stock

3/4 c. canned pumpkin puree

2 tbsp. grated parmesan cheese

2 tbsp. balsamic vinegar reduction

2 links of Maple Apple Chicken Sausage (Trader Joes)

1 lb. roasted asparagus spears

In a large nonstick skillet, melt butter over medium heat. Add onion, season with salt and pepper. Toss to begin cooking. Add rice, toast for 2 minutes. Add white wine and cook until the liquid is evaporated.

Add 1/3 c. chicken stock, stirring in between additions, about every 3 minutes.

After all of the stock is absorbed, add the canned pumpkin. Turn heat to low and let the rice cook and pumpkin absorb into the rice.

Add parmesan cheese, stir, and plate with balsamic reduction.