Recipe Box, Autumn Risotto with Pumpkin, Walnuts & Bleu Cheese
This is a lovely side dish for the Fall season,
risotto flavored with sweet pumpkin, walnuts and tangy blue cheese
This risotto is made with chicken broth, white wine, celery, onions
and finished with bleu cheese crumbles and walnuts
Make it early in the day and then just pop it in the oven
30- 45 minutes before dinner
You also need butter and white wine {or use more broth}
Risotto is not hard to make
but because the rice must absorb the liquid in stages
it takes about 30 minutes to prepare
Begin by sauteing the onion and celery in butter over medium heat
until soft, about 8-10 minutes ,
adding garlic and stirring for the last minute
Then turn the heat up to medium hight and add the dry risotto
Stir and cook for 2 minutes
until the rice becomes translucent around the edges
Reduce heat to medium and pour in wine,
stirring until it has almost all been absorbed
Continue in this fashion, adding the rest of the broth in stages,
and letting the rice absorb it until all the liquid has been added
and rice is done
Transfer to a sprayed casserole dish and stir in pumpkin
Add bleu cheese and walnuts
Stir well
Cover and refrigerate for baking later
or cover and bake at 350 for 15 minutes to heat through and serve
If dish is refrigerated, bake covered for 30 minutes at 350 degrees
and then uncover and bake for 5-10 minutes more
Garnish with additional walnuts and bleu cheese* if desired
*substitute fresh grated or shaved Parmesan for the bleu if desired
Autumn Risotto with Pumpkin, Walnuts & Bleu Cheese
Ingredients
- 3/4 cup risotto rice
- 2 Tbsp unsalted butter
- 1 cup diced onion
- 1 cup chopped celery
- 1 tsp minced garlic or 1 clove
- 1/2 cup white wine I used Chardonnay
- 2 cups hot chicken or vegetable broth
- 1 1/4 cups pumpkin puree {not pumpkin pie filling}
- salt & pepper
- 3/4 cup glazed, roasted or sweetened walnuts, divided
- 3/4 cup crumbled bleu cheese
Instructions
- Melt butter in a large skilet over medium heat. Add onion and celery and cook for 8-10 minutes until soft
- Add garlic and cook stirring for 1 more minute
- Turn heat up to medium high and add rice
- Cook until the edges of the grains become transparent, about 2 minutes
- Add the wine and cook until it is almost all absorbed
- Reduce heat to medium and begin to add hot broth about 1/2 cup at a time, stirring occasionally until rice has absorbed the broth and repeat
- When all of broth has been absorbed and rice is cooked al dente, season with salt and pepper to taste and transfer to a sprayed casserole dish
- Stir in pumpkin puree, then stir in 1/2 cup walnuts and 1/2 cup cheese, reserving the rest for garnishing
- Cover dish and refrigerate for baking later or bake covered immediately for 15 minutes to heat through. If dish has been refrigerated bake covered for 30 minutes, then uncover and bake for 10-15 minutes more or until hot in the center
- Garnish risotto with reserved nuts and cheese to serve
Notes
Enjoy!
I will be joining these fabulous parties and blogs:
Meal Plan Monday Love Your Creativity Over the Moon
Between Naps on the Porch, Celebrate Your Story,
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Turn About Tuesday
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Comments
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Jenna, I am a huge fan of risotto and make it often. Adding pumpkin for the season makes it the perfect dish. I can almost taste it.
I know your family enjoyed the game last night. Happy Sunday!
Thank you Pam, we really enjoyed the risotto and the game was great, very exciting!!
Omigosh, I love risotto and your recipe makes my mouth water. I bet this appears on our table this week!
Oh good, thank you Linda!
Oh my … I have almost all of these ingredients in the pantry! This just might be made today.
Happy Sunday, Jenna!
hi Nancy, thank you and I hope you enjoy it!
Jenna, I love risotto. Williams Sonoma makes a pumpkin flavored mix that is quite tasty, but your recipe sounds so much better. Thanks for sharing….I’m always looking for different side dishes to make. I tend to get in a rut when it comes to side dishes. I hope you have a most beautiful Sunday!
Thank you Shannon! I think even non pumpkin fans would like this, we really enjoyed this fall twist on risotto, I love relaxing Sundays I hope yours is lovely too 🙂
I’ve never thought of using pumpkin and blue cheese, but I bet it’s divine!
Thank you Dorothy, it’s a tasty combo!
Oh Jenna, this looks incredible. I have to try this, the pumpkin makes it extra special for fall……..Love recipes I can make ahead and then pop into the oven. What a great side, thank you. Enjoy your Sunday, cloudy and misting here, perfect for coffee and reading….
Thank you Emily, I am usually out of gas by dinner time, I love to make things ahead of time! It rained most of the day here, but the week ahead sounds sunny 🙂
Boy, that’s a terrific combo — I really love the idea of the blue cheese and pumpkin. And risotto is one of my favorites. I always used to think it was impossible to make and then I tried it and it’s not! I hope you have a great evening. I need to save this one!
Thanks Jeanie, there is something so comforting about risotto, and the pumpkin walnuts and bleu cheese really make it shine!
This sounds like a deliciously rich tasting and comforting fall and winter meal.
Thanks Karen, we really enjoyed it!
So different, but it sounds delicious!
Thank you, even my son, who is not a pumpkin fan, loved it! The bleu cheese really balances the sweetness from the pumpkin
This sounds like the perfect risotto for fall Jenna!
Thanks, we loved it!
We are going to love your Autumn Risotto with Pumpkin Walnuts and Bleu Cheese, so delicious! Thanks so much for sharing it with us at Full Plate Thursday, 506 and come back to see us real soon!
Miz Helen