Spiced Pumpkin Risotto

I’m taking a break from all the yummy pumpkin sweets to share the recipe for this savory Spiced Pumpkin Risotto!

I’ve mentioned before that last year was the first time I ever ate anything pumpkin!  I was hooked immediately on these Pumpkin Chocolate Chip Cookies and knew I’d be trying a lot more pumpkin-flavored goodies this year!  So far I’ve made a Pumpkin Pie Spiced Coffee Cake that was instantly popular on Pinterest!  But, I wanted to try a savory pumpkin recipe this Fall and decided on trying to create a Spiced Pumpkin Risotto!

Spiced Pumpkin Risotto

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Spiced Pumpkin Risotto

Let me just ease your mind about something first. Making risotto is not that difficult beyond the fact you have to stir it…a lot. I was under the impression for a long time that it was a difficult dish to make and was hesitant to try to make it myself for awhile.  I’ve actually never made a bad risotto!  You just have to follow the directions, flex your biceps, only use arborio rice, and stir your heart out. Then, about 30 minutes later you get to enjoy the perfect creaminess that is characteristic of a true risotto!

Spiced Pumpkin Risotto

Spiced Pumpkin Risotto

Spiced Pumpkin Risotto

I’ve actually loved butternut squash for many years and this past summer I had a risotto with butternut squash in it.  It was good, but I was left wishing it had more of the squash flavor.   I remembered that when I was making this recipe!  I had plenty of extra pumpkin puree ready to go just in case!  I’m convinced I figured out the perfect ratio of pumpkin to rice to parmesan and spice! It is actually quite good without the spice, but I added just enough that you can just tell it’s there.

Spiced Pumpkin Risotto

I’m not even going to pretend I used a fresh pumpkin either.  I would have, for sure, but my pumpkin knowledge is nil and so I went with canned pumpkin puree.  It does make the whole cooking process faster since you don’t have to chop, bake, and puree, although I’m sure fresh is best so if you’ve got it, got for it!

Spiced Pumpkin Risotto

This Spice Pumpkin Risotto is great on its own or as a side dish to almost anything!  It’s the perfect comfort food for your family or guests this Fall!  Hopefully, you’ll try it and love it!

Spiced Pumpkin Risotto


Spiced Pumpkin Risotto
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Servings
8 servings
Servings
8 servings
Spiced Pumpkin Risotto
Yum
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Heat the olive oil in a large skillet or dutch oven. Add the shallots and garlic and cook 2-3 minutes until fragrant. Stir in the rice, then add the cooking wine. Cook until all the wine is absorbed, stirring continuously, then pour in half the vegetable stock. Continue stirring until stock is all absorbed. Once the stock is absorbed stir in the remaining stock 1 Cup at a time until each is absorbed.
  2. Removed the skillet from the heat and stir in the pumpkin until well blended. Slowly mix in the Parmesan cheese and butter. Mix in the pumpkin pie spice. Taste and adjust spice as desired. Serve immediately.
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Nutmeg Rice

This shop has been compensated by Collective Bias, Inc. and its advertiser, Mars, Incorporated. All opinions are mine alone. #BensBeginners #UncleBensPromo #CollectiveBias

Nutmeg Rice is a recipe that comes straight from my dad!  He used to make it as a snack for himself when I was a kid.  It’s sweet and spicy and has a definite warmth to it that reminds me of traditional Fall flavors.  I have not made this recipe in years!  In fact, I don’t know if I’ve ever made it since leaving home until now!

Nutmeg Rice

I’m always trying to find fun, easy recipes to get Jaxon in the kitchen with me and thought it would be special for him to make a recipe that my dad taught me.  Jaxon’s attention span, like a lot of other kids, is short.  This recipe can be made easily and quickly and really make your child feel like they’ve made something awesome the whole family can enjoy!

Nutmeg Rice

I’ve strayed ever so slightly from my dad’s version.  He uses white rice but I wanted to create a dish that tasted of Fall flavors and had a more seasonal look to it as well!  I decided to use Uncle Ben’s Ready Rice in the Brown, Red, and Black Rice flavor.  It not only has the look and flavor I want, but the microwavable packs make it quicker and easier for kids to help cook. Jaxon is still afraid of the stove, so these are a great option for us!  There is also an Ibotta offer for $0.75 with the purchase of any Uncle Ben’s Ready Rice at Walmart so you can actually earn cash back when you buy it!

Making Nutmeg Rice is super easy!

Nutmeg Rice

Microwave the Uncle Ben’s Ready Rice for 90 seconds

Nutmeg Rice

Add the nutmeg, sugar, and milk

Nutmeg Rice

Stir

Nutmeg Rice

Serve!

Nutmeg Rice is delicious on its own just like how my dad used to eat it, but also makes a great side dish!

Nutmeg Rice

Did you know that October 15 is International Cook with Your Kids Day?  If you have kids you could definitely make this recipe with them!  Or, make one of your family recipes that has been handed down over the years and join the Uncle Ben’s Beginners Contest!  You could win $15,000 for your family and $30,000 towards a cafeteria makeover for your child’s school!

 

#UncleBensPromo Sweepstakes

 

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Nutmeg Rice
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Servings
2 servings
Servings
2 servings
Nutmeg Rice
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Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Instructions
  1. Microwave the Uncle Ben's Ready Rice as directed on package for 90 seconds. Pour into a medium bowl.
  2. Stir in the nutmeg, sugar, and milk. Serve immediately.
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Spicy Mango Lime Chutney

I used this exact Spicy Mango Lime Chutney on my Pulled Chicken Tacos recipe, but it works great on so many things that I decided to share the recipe on its own as well!

Pulled Chicken Tacos with Spicy Mango Lime Chutney

Dicing a mango is one of those things that no matter how many times I do it, I get it wrong and end up hitting the pit.  Granted, the pit is huge, but it can still be frustrating!  I have looked up the directions on how to avoid this before but I never remember when the time comes to cut one up. So, to save you the time and effort, I’ve looked it up again and am sharing the information right here! This Spicy Mango Lime Chutney is so good, I want to eliminate any excuses not to try it!

1. Stand the mango upright with the stem side down.

2.  Place your knife about 1/4″ to the side of the stem.  Slice all the way through.  If you hit the pit, turn your mango 90 degrees and try again.  Repeat with the opposite side of the mango.

3.  To dice the mango, cut scores vertically and horizontally into your desired size.  Push in from the skin side and peel or cut out the flesh.

4.  You can attempt to remove any remaining mango flesh from around the pit as well.

If you’re like me and no matter how many times you do this, you still somehow mess it up, then try this Mango Slicer!  I had no idea these even existed until I was writing this post!

Pulled Chicken Tacos with Spicy Mango Lime Chutney

As I was saying before, I used this on my Pulled Chicken Tacos, but it also goes great on just about any other meat as well!  I would use it on grilled chicken or pork roast.  It would make a great topping on salmon as well.  I can also see using it as a side dish with any Mexican or Cuban-inspired food and most definitely along side Coconut Shrimp!

For kids, you can easily just omit the pepper.  I usually just set some aside before mixing in the pepper.  My son loves it!

I’d love to hear some other ideas on how you plan to use this!  Leave me a comment down below, especially if you give this recipe a try, and let me know what you think!

Enjoy!

 

 

Pulled Chicken Tacos with Spicy Mango Lime Chutney
Spicy Mango Lime Chutney
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Pulled Chicken Tacos with Spicy Mango Lime Chutney
Spicy Mango Lime Chutney
Yum
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Ingredients
Servings:
Instructions
  1. Combine all ingredients in a small bowl. Serve as a topping or side dish.
Recipe Notes

Omit the pepper for a mild version.

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