I was visiting a fellow blogger’s website today and ran across one of her recipes, the Roasted Pumpkin Risotto and thought what a great recipe for those of us who have leftover pumpkin from Thanksgiving this past weekend. I have made the traditional risotto before, with mushrooms, Parmesan cheese, etc., but never thought about putting pumpkin in it….what a delicious idea. I love how Ruth includes a recipe for the roasted pumpkin that goes into this risotto as well, which can be found here. It’s nice to see all natural, homemade roasted pumpkin in a recipe instead of the canned pumpkin puree that most people are using.
If you don’t have pumpkin anymore, check out my Lemon and Rum Raisin Rice Pudding – which you can also make using the Arborio rice – in the form of a risotto. Enjoy!
Photo credit: http://www.cataldolife.com