Let me start this post off with a warning. That way if anyone out there gets annoyed with me over the next month or two, I can refer them back to this post and say, “I gave you fair warning!”
Here it goes:
There will be pumpkin recipes. Lots of pumpkin recipes.
Complain you may, though my hunch is most will not. ‘Tis the season, and pumpkin only makes it better. Join me, my fellow Pumkineers, and let’s get cooking, baking, brewing, and stewing with the gourd of all gourds from October through November.
Let’s stand in unison and shout from our rooftops, “Hail pumpkin, hail pumpkin!”
Or you could just make this Savory Pumpkin Spiced Risotto to show your enthusiasm and call it good.
I’d go with the latter option. I’m afraid if you actually shouted from your rooftops you might just end up in the hospital with a few broken bones, unable to cook anything for the holidays. And quite frankly I don’t have enough money to pay for everyone’s medical bills that might end up suing me for giving them the ridiculous idea of climbing on their roof. I’ll reserve that crazy stunt for Santa.
I think we all agree that this risotto is a better idea.
For those of you who are still reading this post, not fearing the idea of making a risotto, this risotto is so easy! In fact, I don’t even know if it is considered an actual risotto because you are not glued to the stove stirring it for 20-30 minutes straight. All you do is combine the ingredients in a saucepan and let it cook for a little under an hour.
Whether or not it is technically risotto, it tastes just like it. Creamy rice goodness! This Savory Pumpkin Spiced Risotto is made using coconut milk, a little canned pumpkin, and a mixture of sweet and savory seasonings. It has just enough sweetness to add another dimension of flavor, but by no means is this a dessert type dish. It is savory all the way!
And by using brown rice, it really healthifies this risotto compared to its “white rice and lots of butter” counterparts.
I added some dried cranberries and toasted pumpkin seeds at the end for some added texture. I bought a bag of pumpkin seeds at Costco and am finding ways to use them all. So far, so good. You could always use toasted pecans or walnuts in place of the pumpkin seeds.
Ben and I agreed that this recipe would be the perfect side dish for your Thanksgiving turkey, alongside some broiled pork chops or pork tenderloin, or with a rotisserie chicken. We ate it alongside my Maple Glazed Pan Seared Salmon and it was fabulous.
Oh pumpkin, I think this is the beginning of a wonderful friendship.
How do you use pumpkin in savory dishes?
- 1 can full fat coconut milk
- ½ cup water
- 1 teaspoon butter
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 teaspoon salt
- ½ cup canned pumpkin
- ½ small onion, diced
- 1 cup brown rice
- 1 cup sliced carrots (about 2-3)
- 2 celery stalks, sliced
- ⅓ cup dried cranberries
- ¼ cup toasted pumpkin seeds, pecans, or walnuts
- In a large saucepan, add coconut milk, water, butter, pumpkin pie spice, thyme, pepper, salt, canned pumpkin, and onions. Heat on high until boiling. Stir and add brown rice. Stir again, cover and reduce heat to low. Simmer for 45-50 minutes or until most liquid is absorbed.
- While rice is cooking, peel carrots and wash celery. Slice both into ¼" thick pieces. After 35 minutes of cooking, add to rice. Quickly stir and place lid back on top to avoid temperature dropping. Allow rice to continue cooking for the remaining cook time.*
- Once rice is done, stir in dried cranberries. Serve warm and top with toasted pumpkin seeds, pecans, or walnuts.