Just another Monday – the mad rush to get home before dark and be able to do chores around the house after work. Who am I kidding? It gets dark so early that I am starting to feel like a vampire – never to see the light of day. Since Steve and I both got home at a reasonable hour (before 8!), I thought I would butter him up with an actual meal for once (since being sick it’s mostly been soup or pasta) as I knew mother dear was going to be asking him for assistance at the farm later on.
Still in a very fall-festive mood, I was craving pumpkin because who doesn’t love pumpkin? It is the staple go to with your flannel shirt and ugg boots! #basicbitch, right? Well, not really. I despise anything coffee related so no Starbucks pumpkin spiced lattes for me; though I do enjoy a nice chai latte or mint tea!
Embracing this fall theme for dinner, I concocted Pumpkin Risotto with Goat Cheese & Craisins for a perfect fall comfort food… to substitute my nightly soup or pasta. It’s super creamy and fancy enough that you could incorporate into your holiday feasts since Thanksgiving is right around the corner!
As Steve is a big eater, I paired this recipe with herb infused olive oil chicken on the grill and roasted beets, but for us normal people this Risotto is filling enough just on its own!
Serve and Enjoy!
In keeping with the plant-based theme for the week, I threw together (another one…
Pizza… remember how earlier this week I said I made a delicious Prosciutto pizza…