I decided to have someone very special taste test this risotto before we ate it, and she gave it a wagging tail! She even waited for me to take a picture - I think we've got stay covered!
(Pumpkin Spice being patient...)(...and finally, digging in!)
1 tbsp. butter
1 small yellow onion, minced
salt and ground black pepper
1 c. arborio rice
1/4 c. dry white wine
2 c. warmed chicken stock
3/4 c. canned pumpkin puree
2 tbsp. grated parmesan cheese
2 tbsp. balsamic vinegar reduction
2 links of Maple Apple Chicken Sausage (Trader Joes)
1 lb. roasted asparagus spears
In a large nonstick skillet, melt butter over medium heat. Add onion, season with salt and pepper. Toss to begin cooking. Add rice, toast for 2 minutes. Add white wine and cook until the liquid is evaporated.
Add 1/3 c. chicken stock, stirring in between additions, about every 3 minutes.
After all of the stock is absorbed, add the canned pumpkin. Turn heat to low and let the rice cook and pumpkin absorb into the rice.
Add parmesan cheese, stir, and plate with balsamic reduction.