Sausage and Tomato Risotto

Yet another recipe from Smittenkitchen.com (she borrowed it from Martha Stewart - Everyday Food). Actually, Neil found it and made it for his game night, then he and I made it when we had some dance friends over for a game night. It's quite yummy, but you do need to keep an eye on the risotto.

Also, we made a double batch of it for New Years and found that it's better to make two single batches (of the risotto) and one big pot of the broth. Otherwise you'll end up with too much thick risotto and the broth won't be able to be incorporated. You'll get burned risotto.

Tomato and Sausage Risotto
Martha Stewart Everyday Food

Serves 4

1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter

1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.

2. In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.

3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.

4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).

5. Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

Pumpkin

I decided to try some new pumpkin recipes to celebrate Fall. My friend Katy told me that Australians think Americans are weird because we tend to only eat pumpkin for dessert. I LOVE pumpkin pie, so I decided to try some other recipes...

Both were fantastic. I don't have a blender, so I couldn't do the last step of blending the soup. But it was still good.

Pumpkin Risotto
Preparation - 10 min | Cooking - 30 min | Yields - 6

Ingredients:

• 4 cups hot water
• 1/2 cup dry white wine
• 4 teaspoons MAGGI Instant Chicken Flavor Bouillon
• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup uncooked Arborio rice
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 teaspoon fresh thyme leaves or chopped fresh sage leaves
• 1/2 cup (1.5 ounces) shredded Parmesan Cheese
• 1 tablespoon butter
• Ground black pepper to taste

Directions:
Combine water, wine and bouillon in large measuring cup; set aside.

Heat oil in large, nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme.

Stir in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. Stir in cheese and butter until melted. Season with pepper.

Variation (I didn't do this): For Pumpkin Mushroom Risotto, add 4 cups (about 12 ounces) wild mushrooms (mixture of shiitake, oyster and crimini) with the onion and garlic and proceed with recipe.

Creamy Pumpkin Soup
Preparation - 10 min | Cooking - 25 min | Yields - 5 servings

Ingredients:

• 1/4 cup (1/2 stick) butter or margarine
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 2 teaspoons packed brown sugar
• 1 can (14 1/2 fluid ounces) chicken broth
• 1/2 cup water
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon ground black pepper
• 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fluid ounces) Evaporated Milk
  
• 1/8 teaspoon ground cinnamon

Directions:
Melt butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.

Transfer mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.