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

a unique side dish for Fall and Thanksgiving
Prep Time 30 mins
Cook Time 30 mins
Course Side Dish
Cuisine American
Servings 4

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

Heat broth on stove or in the microwave before adding to the risotto
Substitute shaved Parmesan for bleu cheese if desired
Keyword Autumn, bleu cheese, do ahead, Fall, pumpkin, rice, risotto, side dish, walnuts

Enjoy!

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Comments
22 Responses to “Recipe Box, Autumn Risotto with Pumpkin, Walnuts & Bleu Cheese”
  1. 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!

  2. lulu says:

    Omigosh, I love risotto and your recipe makes my mouth water. I bet this appears on our table this week!

  3. Nancy says:

    Oh my … I have almost all of these ingredients in the pantry! This just might be made today.
    Happy Sunday, Jenna!

  4. Shannon@Belle Bleu Interiors says:

    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….Iā€™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!

  5. I’ve never thought of using pumpkin and blue cheese, but I bet it’s divine!

  6. thefrenchhutch says:

    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….

  7. 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!

  8. This sounds like a deliciously rich tasting and comforting fall and winter meal.

  9. lghiggins says:

    So different, but it sounds delicious!

  10. Mary says:

    This sounds like the perfect risotto for fall Jenna!

  11. Miz Helen says:

    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

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