Tuesday, December 8, 2009
Pumpkin & Goat Cheese Risotto
I'd been looking forward to trying this recipe for Pumpkin & Goat Cheese Risotto, which came from Kath Eats at http://www.katheats.com/celine-vin/ (one of the new food blogs I've been reading -- new to me, since I just subscribed to a bunch in the past few months) who got it from the Millennium Knickerbocker Hotel Chicago:
What does it say about our kitchen that fancy rice, pumpkin, and goat cheese are now staples here? Besides that we spend too much on groceries each month that we like to eat well. The only snag was we did not have enough chicken stock so ended up draining broth from two cans of chicken noodle soup.
I had absolutely nothing to do with the preparation of this meal, except the chicken broth idea which I came up with to avoid having to drive to the Sad Kroger on a Sunday night after a long day. I do have pictures of what was done, and I can tell you it was delicious! Even with us forgetting to add black pepper at the end. The only deliberate change was not adding chopped pumpkin, because believe it or not, we had no fresh pumpkin or squash; everything left was already pureed.
Even the leftovers were good -- which is the sign of a good meal. R. added sour cream and hot sauce to his leftovers.
Adding the pumpkin puree
The cooking putting it all together.
Still life with cheap Chardonnay, leftover Shiraz, and the cook's glasses
Risotto in my bowl!