Monthly Archives: October 2012

Pumpkin Risotto

Side Dishes
  • PumpkinRisotto-Oct20121 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion
  • 2 cloves garlic, crushed
  • 1 1/2 cups Arborio rice
  • 1 cup diced pumpkin
  • 3-4 cups hot chicken or vegetable stock
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper
  • Fresh herbs for garnish

Heat butter and oil together in a large frying pan. Add onion and garlic and sauté. Add rice and continue cooking about a minute, stirring until the rice is coated in the oil mix. Stir in the pumpkin and 1 cup of the hot stock. Simmer until the liquid is almost all absorbed, stirring often (do not boil). Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender (about 20 minutes). Add the Parmesan cheese and season with salt and pepper to taste. Garnish with fresh herbs and serve. Serves 4.

Apple Cinnamon Soup

  • AppleCinnamonSoup-Oct20123 sweet apples, cored and sliced
  • 2 tart apples, cored and sliced
  • 1/2 cup raisins
  • 2 cinnamon sticks
  • 3 cloves
  • 6-8 ounces chicken stock
  • 2 ounces whipping cream
  • 2 ounces sour cream
  • Salt and white pepper 

Put apple slices, cinnamon, raisins and cloves in a saucepan with water and bring to a boil. Cover and simmer for about 10 minutes until the apples are tender. Remove the cinnamon and cloves; reserve raisins and a portion of the apples (the equivalent of about 1 apple) for garnish. Puree remaining apples with the chicken stock and creams (for thinner broth add a dash more chicken stock). Heat the soup mixture gently, stirring, but do not allow to boil. Season to taste. Garnish with reserved apple slices and raisins.