Tweak Your Food: My Take on Pumpkin Risotto

I sort of skipped Halloween this year, and the lack of cold weather and boot-worthy days is really dampening my fall spirit. However, I am almost off to NC for Thanksgiving, so it’s time to get in the spirit o’ the times. I recently attended a friend’s pumpkin party. A few weeks after rsvping for this event, I noticed it was an all-lady event and that meant only one thing–complete and total carbicide served with a side of sugar coma. Women love sweets.

My approximate pose after the pumpkin party

We hear the phrase potluck, and to us that means that we have one choice when it comes to a dish: sweet, gooey, full of chocolate, sugar, frosting, or cheese. Preferably all of the preceding.

I devoured pumpkin scones, pumpkin brownies, pumpkin marmalade with baked brie, pumpkin cupcakes, pumpkin fudge, pumpkin cake pops, and pumpkin ravioli

So, I tend to be the one who says, hold on, that much sugar is going to have me drinking my juice like Shelby all night long. In an effort to avoid this, I sought out the perfect savory pumpkin dish that was vegetarian friendly, and doable for a sizeable group of people. I struck upon risotto, and then struck gold after my second search for a savory recipe by stumbling upon Straight from the Farm’s Perfect Pumpkin Risotto recipe. It was amazing! So, of course, I had to tweak me some slides to go along with my tweaks of this excellent recipe. Enjoy!


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