My favorite Halloween and fall decor is pumpkins!






In keeping with the pumpkin theme,  here is the most delicious pumpkin risotto recipe – in my opinion.  I am no chef (I once served macaroni and cheese from a box for Christmas dinner – only macaroni and cheese – nothing else), but I have created this risotto by combining ideas from multiple recipes.  It is easy, simple, has minimal ingredients, very tasty, and very cheesy – even Tad likes it.  It is seasonal – requires fresh pie pumpkin pieces –  you can’t get that year round – perfect for Halloween (or Thanksgiving – maybe even Christmas) dinner.

Pumpkin Risotto


1 tablespoon butter

1 tablespoon olive oil

1-2 cups diced pumpkin

1 1/2 cups Arborio Rice

4 cups hot vegetable stock ( or more depending on preference)

1/4 cup grated parmesan cheese

4oz goat cheese crumbles

1 tablespoon fresh squeezed lemon juice

Pepper to taste

Salt to taste

Fresh basil (chopped)

Pumpkin seeds, hulled and roasted

Putting it together:  Heat up the stock in a pot.  Add butter and olive oil to a large saucepan on medium heat.  Once the butter melts, add pumpkin and a pinch of salt.  Cook for one minute.  Add the rice. Stir the rice around so it gets coated in the oil and butter.  Start adding the hot stock about one cup at a time – frequently stirring. Keep adding the stock and stirring until the stock is absorbed/almost evaporated and the rice is almost cooked through/slightly al dente.  Add the parmesan and goat cheese crumbles.  Add lemon juice. Pepper to taste.  Add salt to taste as needed. Add more stock as needed to obtain desired consistency. Garnish with basil and roasted pumpkin seeds.

Serve it with arugula greens – dressed with olive oil, fresh squeezed lemon juice, parmesan cheese, and roasted/hulled pumpkin seeds.


Yum – Yum!