Risotto

[Anastasia Beaverhausen]

I'd like to start making more risottos. I have a few stand-bys (that I will share if asked), but I have some ingredients I'd like to use tonight:

-Pumpkin puree, unseasoned. I bought it fresh, used some, and whacked it in the freezer. It's been dethawing in the fridge overnight. Maybe I'll heat it up in a pan and stir it in when the risotto is done. But what do I season it with?
-Gorgonzola. Creamy enough that chopping it up is a PITA.

That's all I can think of, unless I buy a rotisserie chicken for lunch and add in the leftovers. What else will make it really good?

[vremya]

I love risotto!

[Deadlokd]

Basil to enhance pumpkin. Nom!

[Archibald]

Risotto is my favorite and it is good post about it , I am new member here and thanks for sharing.

[S.Vashti]

WTH? I saw the word "dethawing" and said "detha wing".

You have any black olives? Rinsed and sliced, they will go well with the pumpkin and rice.

[Anastasia Beaverhausen]

It was great! Thanks for the basil tip, Sue. (now I have a massive amount of fresh basil to be used. any tips on WTF to make apart from pasta sauce would be appreciated.)

Other risottos I make regularly:
-Pear and sage (fresh). I bet Danish blue cheese would be good in there.
-Sometimes I'll buy a BBQ chicken; the leftovers go into a risotto with a bag of frozen veggies (snap beans, rutabaga, peas, carrot). I like to pour some cream in this one.
-Pioneer Woman's red pepper risotto, with turmeric. Goat cheese, too, if it's on sale.

[Deadlokd]

Pesto. Always pesto.