This Is Not As Hard To Make As You Think It Is!
Bwahaha! The Great Pumpkin has struck again! Is there anything that crazy pumpkin has NOT touched in this fall season? Hey, it’s okay by me, I happen to adore pumpkin, no matter how you fix it. But I am sure that by the time New Year’s Eve gets here, most of you are going to be entirely burnt-out and thoroughly fed-up with anything and everything pumpkin. Am I right?
As Erin, who developed this stunning risotto says, “The pumpkin craze is real folks!” But like me, Erin gets tired of all the sweet pumpkin dishes that we are forced, by well-intentioned family and friends, to at least try during this madness. So she created a savory new risotto that is out-of-this-world with amazing flavor and the creamiest of textures.
Everyone has been told that risotto is extremely difficult. They will tell you horror stories of standing over a hot stove stirring, stirring and stirring for hours, days or months. Well, it may seem to take that long, but it is really only about 20 minutes. Making risotto is a process, a culinary journey, if you will. But there is a destination, and you will know when you get there, because the result is oh-so-worth-it!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Here’s one really good characteristic of risotto: you can make it ahead of time. Then you can just reheat it when you want to eat some. This comes in handy if you make a huge pot of it, as you can spread it out over several days.
Recipe and image courtesy of Erin at Platings and Pairings
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