One of the things one cannot find in the South in December is whole pumpkins. Unless you think ahead, which I didn’t, and buy a couple in November they just aren’t available after Thanksgiving. Which is why I didn’t make Gaye’s pick back in December. Sorry, Gaye, but here it is now!
Donna’s dish is a simple risotto which is baked in the oven with diced pumpkin. Since I didn’t have pumpkin I used Butternut Squash. It’s the same family so it worked just fine.
I did find the dish a little bland. I added extra salt and pepper and Parmesan cheese. I think if I make this again I will precook the squash and caramelize it a little. But all in all it wasn’t bad.
You can find the recipe ONLINEor on page 130 of Donna’s modern classics BOOK 1
Tea and Scones 
January 7, 2013 at 10:16 AM
Sometimes I think that Donna’s recipes need a little extra seasoning as well but maybe she intends that, for if you have too much, you can’t remove it, so maybe she sets up the recipe and then as one always usually does, one fine tunes it at the end. The basic recipes are wonderful, I can adjust the seasonings to our liking just fine. This looks good…going to try to catch up and this is one I want to make despite the “pumpkin” as I am not much of a fan but I think I need to be for the health benefits and because family members here are fans!
November 12, 2014 at 3:32 AM
casino machine a sous nimes
WWDH Baked Chicken and Pumpkin Risotto | Tea and Scones