Fit For a Queen

Or, The Adventures of a Clemson Alumna

Posts tagged Cooking

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Pumpkin Risotto with Prosciutto and Shallots

As I’ve mentioned before, cleaning out my cabinet is going to result in some odd out-of-season recipes…such as this pumpkin risotto with prosciutto and shallots.

I have to say I am a huge fan of pumpkin during the fall, so having it in the middle of February was a really weird feeling.  I have to admit I have mixed feelings about this recipe because I really love having cheese in my risotto.  To me, every risotto should have three things: Arborio rice, wine, and cheese.  However, this risotto really did have a creamy texture still, so you really didn’t need it.

And now that I think about it, I dare say that this is a fairly healthy recipe if you think about it.  No cheese, limited amount of wine, an entire can of pumpkin, and no salt (unless you choose to add some).  So maybe it is worth making at random times!

To me, the idea of a savory pumpkin while still using cinnamon was one that I wasn’t sure I’d be a fan of, but the combination of that with the cumin truly created a unique, hearty flavor that complemented the pumpkin well.  I also recommend inviting two or three friends over to eat with you because this recipe made a LOT of risotto.

The recipe was originally posted here, but I have pictures and the recipe below:

Pumpkin Risotto with Prosciutto and Shallots

2 cups Arborio rice

3 Tbsp olive oil

3 oz. prosciutto

2 shallots

1 cup white wine (I used chardonnay)

6 cups chicken stock (I used chicken bouillon and water to make my own broth)

1-15oz. can of pumpkin (make sure it’s the plain pumpkin, NOT the filling)

1 tsp cinnamon

1 tsp cumin

First, slice the shallots and cut up the prosciutto, making sure to separate the prosciutto pieces (mine all stuck together and it backed up the entire cooking process). On one burner, get the chicken bouillon dissolving in the water over medium heat.

On another burner, use a LARGE skillet to heat up the olive oil on medium-high heat, and then sautee the shallots and cook the prosciutto until crispy.  (I didn’t get the prosciutto crisp enough, and it definitely makes a difference in quality…so take the time to make it crispy.)  When shallots are starting to brown and your prosciutto is done, remove both with a slotted spoon to another bowl.

Add the rice to the same skillet and stir it around to coat the rice with the remaining oil and start turning the rice white.  Add the wine, and reduce to medium-low.  Stir occasionally until the wine is almost absorbed.  Add enough stock to cover the rice, and continue to stir occasionally; it should start to look like this:

Continue adding broth gradually and stirring until almost all the chicken broth from your first pan is absorbed.  Add cinnamon and cumin, and stir until liquid is absorbed.  Add in the can of pumpkin:

Return the prosciutto and shallots and reheat through.  Ta-dah! Pumpkin Risotto! (Let sit for a little bit to cool slightly because it’s super hot initially.)

Below is a picture of the final product….enjoy!!!!! YUM!

Filed under Pumpkin risotto cooking wine prosciutto shallots

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Sun-dried Tomato Dip

For this past Christmas, my sister and I each got assigned the task of making an appetizer for the big dinner, since we’re all and big and adult-like and over 23 years old.  For mine, I decided to make this sun-dried tomato dip because 1.) I love sundried tomatoes and 2.) It had cream cheese so it can’t be all that bad right? (Calories don’t count over holidays, by the way.)

I decided to spread a little olive oil on top slices of Italian bread and toast them.  This dip could pair well with Club crackers as well, but it was Christmas, and I felt fancy, so bread it was.  Plus, I think the crunchy bread paired well with the thick creaminess of this dip.

The original recipe is here, but I made just a few slight changes because I think my way was a tad easier to incorporate everything.

Also, this would be a great last minute dip to make for your Valentine (or just yourself on a random night because it really is just that good and you’ll want it all for yourself) if you’re staying in tonight :)

 

Sun-Dried Tomato Dip

2 cloves garlic, finely chopped

1/2 cup dry white wine (I used Barefoot Chardonnay)

1/2 cup chopped sun-dried tomatoes

8 oz. cream cheese

1/3 cup fresh chopped basil

3 Tbsp. shredded parmesan or Italian cheese blend

       1.)  Cook garlic in oil until it starts to brown.

       2.)  Add wine and tomatoes and simmer until the liquid is absorbed.

       3.)  Add cream cheese and parmesan and stir until melted.

       4.)  Add basil and stir to incorporate.

       5.)  Ta-dah! You have a delicious dip to share (or not!)

Tip: I found it easier to use a cheese spreader for the dip since it does get thick.

Filed under Sundried tomato Sun-dried tomato Dip Appetizer Cooking