Yes, I am one of those people who get pumpkin fever, without fail, every fall. If I drank coffee, pumpkin spice latte would be MY JAM. For me, and I think for many people, pumpkin spice brings back memories of putting on your hat, running outside and jumping into a pile of leaves before they get bagged up. <br /> <br />If you’re overloaded with pumpkin bread and PSL (pumpkin spice lattes), try this savory option for a change. This recipe is special, as it’s a recipe that I learned while living in Marano sul Panaro, a remote town outside of Modena, Italy eleven(!) years ago. <br /> <br />Since those years, however, I’ve swapped the white Carnaroli rice for brown rice or farro. Not only do the whole grains heighten the nutrition and reduce the glycemic load, I think they add wonderful flavor and body as well. (Do not use long grain rice for any risotto, as it’s delicate and fluffy and will turn to mush. Long grain and jasmine varieties are best suited for pillowy pilafs.) If you decide to use farro, just note that your risotto will no longer be gluten free. <br /> <br />I like to use fresh creamy almond or cashew milk as a finisher rather than whole milk. However, in Italy we used extremely fresh milk from grass-fed cows that lived next door- if you’re gonna have dairy, that is definitely the way to go. <br /> <br />Finishing with fresh cilantro sounds incredibly non-Italian, but this is traditional! Cilantro really brightens up the mellow sweetness of the pumpkin and the earthiness of the nutmeg- don’t skip it. (If you hate cilantro, fresh parsley or sage will do.) <br /> <br />Happy fall and buon appetito! <br />https://thecleangourmet.com/2015/10/14/whole-grain-pumpkin-risotto-risotto-integrale-alla-zucca/

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