Running Mama Cooks

It is October, so naturally my pumpkin obsession has returned! I have already made pumpkin muffins, pumpkin cake, pumpkin soup and pumpkin spice latte!

I have been dying to make something savory using pumpkin, and risotto was high on my list. I looked at a few different recipes and this is what I came up with. It was really delicious! And of course I had to serve it in my cute little pumpkin bowls :)

Pumpkin Risotto

Ingredients:

1 tbsp Olive Oil
1/2 Onion, chopped
2-3 cloves garlic, minced
4-5 fresh sage leaves, chopped
1 c arborio rice
4 cups chicken broth (or vegetable broth for a vegetarian version), heated on the stovetop or microwave
1 c canned pumpkin
1/4 cup parmesan cheese
1/4 cup fat free half and half
Pinch ground nutmeg
salt and pepper

Directions

Heat 1 tbs of olive oil in a large saute pan. Add onions, garlic and sage and cook until tender.

Add arborio rice and stir until coated. Season with salt, pepper and pinch of nutmeg
Add the hot chicken broth, one ladle at a time, stirring constantly. Add more broth only when all of the broth in the pan has been absorbed by the rice. This entire process takes anywhere from 17 to 25 minutes.

After the last ladle of broth, stir in pumpkin, cheese, and half and half.

Serve immediately

ZACH'S RATING - *** 1/2

I am over a week late posting this...I am a horrible blogger lately!

Last Sunday, Zach and I ran the habitat for humanity 5k at Duke Island Park in Bridgewater. My PR was at the race two years ago, right before I got pregnant with Finn. I had my hopes up that I could break 30 minutes at this race, considering it is usually nice and cool.

As luck would have it, last Sunday was an 80 degree day and with a 10:00 am start time, I couldn't push my pace enough to pull it off. I finished in 31:07, exactly a minute slower than my PR.

It was a fun race regardless, but I will new redemption soon!