I’ll admit it.
I’m seriously addicted to pumpkin. I can’t go past a slice of pumpkin in the supermarket without buying it.
Incidentally, pumpkin has always been a savoury thing to me – I’ve never had a pumpkin pie, but instead soup, steaks, schnitzel and of course this tasty risotto…
Making Risotto is always about the same main recipe – fry onion and garlic (did you see the garlic in the picture? It’s purple! Eee!) in some butter and olive oil. It shouldn’t brown, but get translucent. Then add the main tasting ingredient, then the rice and stirfry until the rice gets a bit glassy. Italian arborio rice is the best, but any short or medium grain works, really. You can also add wild rice to the mix, but be careful about the longer cooking time of the unpeeled variants.
Add soup stock and wine if you have any, just enough to have a bit of fluid in the rice. Cover and boil slowly, don’t stir (unless it’s absolutely necessary to avoid disasters) and add more soup or wine as seems necessary, but never drown the rice. It should take about 20-30 minutes for the rice to cook, but still be a little tough to the bite. In that time the main ingredients will be boiled too, though if you have ingredients that can’t be boiled for that long, consider taking them out or frying them separately and only mixing them in in the end. Anyway, when the rice is done, add a little butter, freshly grated parmesan and spices to taste. Let it rest for a few minutes (in my case, take pictures for the next 5 minutes) and serve with more parmesan on top (and the rest of the wine in a glass :D).
Bento should come later, but I am too full to get up right now. ;) I was too lazy to make a bento yesterday. Oh well, maybe tonight.
Have a gratuituous second photo instead (with gratuituous plug of the wineyard I like):