Pumpkin thyme risotto

What do you do if you have a leftover miniature pumpkin still sitting in your kitchen?


You make risotto!  I had the most incredible pumpkin thyme risotto while in New Zealand and couldn't wait to try my own variation when I got home.  What incredible luck that I still had a baby pumpkin!  You could also use any type of winter squash (butternut, acorn, etc.) or even pumpkin puree (if you use puree, skip the first step and toss your pumpkin straight in with the rice).

Dice your pumpkin or squash and saute in olive oil for 5-10 minutes or until tender.  Meanwhile, heat an entire box of chicken broth (4 cups) in a saucepan over medium-low heat.


Toss in 1 cup of arborio rice and a teaspoon of thyme and saute for another 3 minutes.


Add 1/2 cup of white wine.  Cook and stir until all of the wine has dissolved.


Begin adding chicken broth, 1/2 cup at a time, making sure that all broth has absorbed in between each addition.  Stir constantly!


Here's a quick check to make sure you are ready to add more chicken broth.  If you run your spoon in a line through the rice, it should leave a clear trail (like picture below).


Once all the chicken broth is gone, or once the rice has reached your desired level of tenderness, toss in a cup of chopped, cooked chicken breast and half a wheel (4 ounces) of Brie.  You could really use any cheese you want, but Brie adds a creaminess that will really spin your spurs...you must try it.


Stir until all of the cheese has melted and then serve!