Fall Recipe {Roasted Pumpkin Spaghetti Risotto}

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I am so excited that fall is finally here!! I am a huge fan of the cooler months, I like fall fashions, sweaters, scarves, candles, leaves and, maybe most of all, comfort food! I love spending time in the kitchen making easy dinners for my family and this dish fits perfectly! But, it is fancy enough to make for guests as well!

We all know that pumpkins don’t just belong on the porch, the are a fabulous ingredient in a number of recipes as well!

Pumpkin pie, pumpkin muffins, pumpkin cookies, pumpkin lattes, I could go on.

But I love also incorporating pumpkin into some of my favorite savory dishes also!

This combination of a tried and true recipe with a new fall twist came out amazing and I can’t wait to share it with you!

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Roasted Pumpkin Spaghetti Risotto

Doesn’t it just sound amazing??

I love risotto, but sometimes the arborio rice can be pricey and it can be rather time consuming to make. By switching it out for spaghetti, it becomes a quick and easy side dish great for any week night while still having the creaminess that I love in a longer risotto.

I started with roasting the pumpkin, this is the most time involved process so I would suggest making a bunch ahead of time and keeping the puree on hand. It was simple to make, I picked up a pie making pumpkin while I was at Smart and Final getting the rest of my ingredients and they are very affordable at this time of year! I cut it in half and removed all the seeds and pulp and then cut it into chunks and put it in a pan with olive oil, salt and pepper. This was roasted in the oven for about and hour at 400 degrees. When it came out, I cut it away from the skin and threw it all in the food processor with some chicken stock (about 1/2 a cup but have more on hand based on how thin you would like your puree to be). I didn’t need to add salt and pepper because the pumpkin was already seasoned, but I did add a couple tablespoons of parmasean cheese because it went well with the recipe. I would leave this out if you were making a big batch so that you would have more options to your puree. Also, if you wanted to be able to use this for baking if needed, I would leave the salt and pepper off as well.

roasted pumpkinI popped this in the oven about a half hour before I started dinner since I made it all at the same time. To make the spaghetti risotto I gathered my ingredients:

  • 1/2 package La Romanella spaghetti
  • 1 small-medium onion
  • 3 cloves garlic
  • 3 cans chicken (or vegetable) stock
  • 2 tablespoons butter
  • 3 tablespoons La Romanella Parmesan cheese
  • 1 cup of pumpkin puree or the puree that is yielded from 1 pumpkin

For this recipe, I specifically chose the La Romanella brand of products which really appealed to me because of price and quality. I love being able to feed my family organic, but many times our budget does not allow it- I was happily surprised at how affordable organic products from La Romanella were at Smart & Final. Healthy options and great prices really make this mama happy! I love Smart & Final because it is a one stop shop for both warehouse and regular sized items but on a smaller and faster scale. Plus, their hours are great and I can go early in the morning if I need to grab something on the way to school for Avery’s class which is not always an option with other warehouse stores.

First, I grabbed my biggest pan and diced up my onion and threw it in with about 2 tablespoons of olive oil. I took half a package of the La Romanella spaghetti and broke it up into pieces that were about 2 inches long and put them in with the onion to get some color. Then I grated in the 3 cloves of garlic.

While the spaghetti is browning, add the 3 cans of stock and some water to another sauce pan to begin warming. This does not need to be boiling, it just needs to warm so you are not adding cold stock to the hot pan.

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Back to the spaghetti, the whole point of the risotto method is to slowly add the liquid slowly in batches and cook it out so the starches come out of the rice, or in this case pasta, and create a creamy sauce without adding cream. I add about a cup of stock at a time and cook it over medium heat, it should take about 5 minutes for it to cook down. If it is a lot faster or a lot longer, change your heat accordingly.

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It takes about 3 additions of liquid in my experience, until the pasta is done. I love the spaghetti because it cooks in half the time- so much easier on a busy fall night! Once it is done, I add the 2 tablespoons of butter and the La Romanella parmesan cheese and stir it in, that’s it!!

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I paired it with a steak and some parmesan broccoli for my husband (this was kind of a special occasion, we only have red meat about twice a month) and it was a hit! My husband always adds more cheese to his, he also loved the pumpkin and he is no where near the pumpkin freak that I am!

Oh, and I just have to share this with you because I am that kind of mom- the fall display in Smart & Final was just so cute- I had to grab a picture of Avery! Don’t worry, no pumpkins were harmed in the taking of this picture.

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What is your favorite fall recipe?

Love Smart & Final like I do??

Keep up with them here! {All three places offer a wealth of new ideas! I got distracted and was surfing through them all for 45 minutes!}

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One Response to Fall Recipe {Roasted Pumpkin Spaghetti Risotto}

  1. Sara @ CleverPinkPirate.com October 1, 2013 at 6:38 pm #

    This looks amazing! I love using fresh pumpkin, I’ll definitely be trying this recipe!
    P.S. Your daughter is adorable!