Is there anything better than delicious food and good wine with friends and family? I certainly don’t think there is! We couldn’t be more excited to host my three siblings, their significant others and my parents for the Thanksgiving feast next week. My oldest brother arrives from Wisconsin tomorrow evening and for the first time in too long, we will all be together for a full week of mistletoe hunting at my parents farm, long conversations over too much coffee, late night puzzles and all the laughter we can cram in.
Hosting a Friendsgiving last year gave us the confidence we need to step up and host the “real deal” this year. As soon as I started menu planning I knew I wanted to include the mouth watering dish that our friends Bryce and Matt (you may remember them from this amazing Easter brunch) brought last year. I begged Bryce to teach me his secrets and even convinced him to let me take pictures and share his recipe on the blog (Bryce, you’re a dear)!
So if you are looking for something to bring to your family’s thanksgiving dinner, a fall feast with friends or simply a seasonal mouth-watering dish then look no further!
To make this savory fall dish you will need:
- 1 1/2 cups Arborio rice
- 4 cups chicken broth
- 1 cup canned pure pumpkin
- 1/2 cup freshly grated Parmesan
- 2/3 cup dry white wine
- 2 tablespoons butter
- 1/2 finely diced yellow onion
- 2 teaspoons salt
- 1 teaspoon chopped fresh thyme
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- 1 1/2 cup coarsely crumbled soft fresh goat cheese (about 2 ounces)
- 6 slices thick bacon, chopped
Make your four strips of bacon and put them to the side on a paper towel to drain.
Combine your broth and pumpkin in a medium sauce pan over medium heat until simmering. Turn your heat down to low and put a lid on your pot.
In a large sauce pan melt down your two tablespoons of butter over medium heat. Add your onions and one table spoon of your salt. Cook until your onions are translucent then add your thyme. Add the rice and stir for one minute. Stir in the wine and simmer. Continue stirring until the wine is completely absorbed(1-2 minutes).
Now comes the part that makes risotto such a labor of love! Add 1/2 a cup of your pumpkin broth stirring constantly until it is almost completely absorbed (1-2 minutes). Continue stirring the rice over medium heat adding the pumpkin broth 1/2 cup at at time and allowing to absorb into the rice before adding the next. Cook the rice until it is tender but still a bit firm and the mixture is creamy. This should take about 20 minutes. If your risotto is still dry at this point, turn your heat down a bit and add 1/4 cupfuls of warm broth until you reach that creamy consistency.
Mix in your Parmesan, a tablespoon of parsley, the rest of your salt, pepper and nutmeg. Remove from heat and transfer into your serving dish of choice. Now add your dollops of goat cheese and sprinkle the bacon and remaining parsley.
Serve and enjoy!
Seriously, if you are looking for a dish to impress- this is the one for you! I am so excited to introducing a savory pumpkin dish to our Thanksgiving table! I hope you all have a very happy Thanksgiving!