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Pumpkin and Apple Risotto with Tofu Pieces

Sep 26th, 2008
by chris.
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This year we had a lot of good apples and many pumpkins in our garden. This recipe combines them both to a great meal.

Servings: 2-3

Ingredients:

  • 2 cups pumpkin, cut into bite sized chunks
  • 2 cups apple cider or apple Juice
  • 2 tbs. olive oil
  • 1 onion, chopped
  • 2 cups Arborio rice
  • 3 apples, peeled and diced
  • 1 red bell pepper, seeded and finely chopped
  • 1 chili pepper, seeded and finely chopped
  • 1/2 tbs. cinnamon, ground
  • 1/4 tsp. allspice, ground
  • 2 tbs. Italian herbs
  • salt and pepper to taste

Directions:

  1. Saute the onion in oil, add the bell pepper
  2. Add the cider or apple juice and bring to a simmer, cook until hot.
  3. Add rice, stir in 2 cups hot water; bring to simmer.
  4. Add the pumpkin chunks and cook for 5-10 minutes until the pumpkin is soft.
  5. Add apple; cook 1 t0 2 minutes more. Add the chillies or tabasco and season to taste with salt and pepper.

Attached Files:

Posted in: Apple, Camping Dish, Main Dishes, Pumpkin, Rice, Tofu.

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← Review: Citrusy Couscous Salad with Olives
Review: Apple Pierogi with Caramel and Macerated Raspberries →

9 Comments on “Pumpkin and Apple Risotto with Tofu Pieces”

  1. #1 evestirs
    on Sep 26th, 2008 at 8:01 pm

    what size pumpkin is best for this recipe? or does it matter?

  2. #2 Jennifer
    on Sep 26th, 2008 at 8:10 pm

    This is the quintessential fall recipe! It sounds amazing!

  3. #3 maggie
    on Sep 26th, 2008 at 8:16 pm

    My goodness, that looks awesome. What a perfect fall dish!

  4. #4 Kristin
    on Sep 26th, 2008 at 10:38 pm

    Hey, are you pushing your recipes out from Mac Gourmet? I tried to get my Mac Gourmet to post to my Serendipity blog but had no luck. I’m very jealous if you got that to work.

  5. #5 harald
    on Sep 27th, 2008 at 12:13 am

    @Kristin: No we don’t. We manage our recipes in MacGourmet but when we post it it is all manual work.

  6. #6 miss v
    on Sep 28th, 2008 at 5:06 pm

    this is the second pumpkin risotto recipe i’ve seen in the past couple days - i hadn’t even thought about that flavour combination. i’m definitely going to have to try it. :)

  7. #7 cailin
    on Oct 1st, 2008 at 12:32 am

    What a fantastic way to bring in the cooler months!!

    I noticed the recipe title calls for tofu but didn’t see any in the ingredient list?

  8. #8 Jennifer
    on Oct 3rd, 2008 at 6:17 pm

    Hi, Chris! I had the same question as Cailin. I want to make this for dinner tonight, but am wondering how you incorporated the tofu pieces and how much tofu you used. Thanks!

    -Jennifer

  9. #9 Emily
    on Oct 28th, 2008 at 8:17 pm

    This turned out to be quite a sweet dish, too sweet for my tastes. I would recommend either using cider (no sugar added) or just water for the stock.

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