Roasted Pumpkin Lasagna with Butter Beans

Piping hot and bubbly out from the oven, it looks "alive".

This recipe uses two ingredients that I don't normally cook with: 1. carrot - I'm ok with carrot, I just don't give much thought about cooking or eating them; 2. celery - I'm better with celery now than when I was a kid. There's this other issue with celery: they come in big packages - I don't want to be thinking what to cook with celery for 7 consecutive meals. So it's not hard to see this is a combination that I'd usually avoid. It's probably the frozen cooked butter beans that called me to this recipe, which ironically plays no part in the original recipe.

I kind of messed up the part with the roasted pumpkin and cooked butter beans. The original instruction is "Clear a spot in the bottom of the pan and add the chopped roasted butternut squash and about 1/4 of the beans with their liquid. Mash the two together with a potato masher or the back of a spoon, and then add the rest of the beans to the pot." I didn't de-froze the beans fast enough (I forgot we now have a microwave). I also think butter beans are not as easily mashed as canned cannelini beans. Therefore, after some considerable futile attempts, the butter beans remained mostly "unharmed" and intact in my recipe.

The lasagna noodle recipes that I found online seem pretty strict forward. I'm not a pasta person or I wouldn't mind investing in one of those pasta maker and make my own noodles.

I'm glad I didn't reduce the recipe and made what's enough for 6 persons. Adrian did have a little comment "look like we'll be having lasagna for a few more dinners." When I said we could give it away, he looked surprised "give it away? WHY?" Yes, the lasagna is G.O.O.D.

For the filling:

• 1/2 a large pumpkin, roasted with olive oil, salt and black pepper. Mashed.
  
• 2 carrots, peeled and diced
• 1 onion, diced
• 2 stalks celery, diced
• 6 cloves garlic, minced
• small bunch of fresh thyme, leaves picked and chopped
• small bunch of fresh oregano, leaves picked and chopped
• 2 big handful of cooked butter beans
  
• 1/4 cup white vinegar
  
• salt and pepper

1. Saute onions with salt. Add celery and carrots. Stir to coat. Cover and let cook over medium heat for 10 minutes.
   
2. Stir in thyme and oregano. Stir to coat. Cover and let cook for another 5 minutes.
   
3. Stir in garlic and fry till fragrant.
4. Add cooked butter beans and mashed roasted pumpkin.
   
5. Deglaze with white vinegar. Add some water to thin it out if necessary. Season with salt and pepper.
   

For the béchamel:

• 5 Tbsp butter
• 1/4 cup flour
• 3 cups milk, heated
  
• 2 tsp salt
• 1/2 tsp grated nutmeg

1. Melt butter over medium heat. Whisk in flour. Continue to whisk until the mixture turns golden brown (about 6 - 7 minutes).
2. Add heated milk, one cup at a time, stirring constantly until the mixture is smooth.
   
3. Bring it to boil and cook for another 30 seconds. Season with salt and nutmeg.

To assemble:

• filling
• bechamel sauce (set aside 1 cup for topping)
  
• 4 oz. of mozzarella cheese
• 3 oz. of ricotta cheese
• Lasagna noodles
  

1. Preheat oven to 180C. Grease a 10cm x 20cm Pyrex baking dish with butter. Mix together mozzarella and ricotta. Set aside 1/4 cup.
2. Layer from the bottom in this order: bechamel, lasagna sheet, filling, and cheese. Repeat as many times as necessary. End with 1 cup of bechamel sauce and sprinkle the top with 1/4 cup of cheese.
3. Bake in the oven for 45 minutes, until golden brown and bubbly. Cool before serving.
   

Pumpkin and Sweet Potato Bake

Adrian liked this so much he wanted me to teach him. It's really simple but requires some patient and waiting. I liked how the roasted pepper played into the sweetness of pumpkin and sweet potatoes. For ascetic reason, I asked Adrian to pluck a few basil leaves from Josh's. He wasn't sure which one to pluck from and I said "sniff and smell to pick the one you like." The basil leaves actually turned out to be a good compliment.

Ingredients:
(serve 2)

• 1/4 medium-sized pumpkin, seeded
  
• 1/4 large sweet potato, washed and dry
  
• 2 orange pepper
• 1 head garlic
  
• 1/3 cup Parmesan Cheese, grated
• 2 Tablespoon fresh cream
• Spring onion, chopped
  
• sea salt and black pepper
• Parmesan cheese as topping

Preheat oven at 200C. Chop off head of garlic and drizzle with olive oil. Place on a baking tray. Brush pumpkin, sweet potato and orange pepper with just enough olive oil. Sprinkle with salt and pepper. Wrap in individual aluminum foil. Bake in the oven for 60 minutes. You may need to check on the garlic and pepper so they don't burnt. The garlic is ready when the exposed heads are browned.

When the ingredients are cooled enough to handle, scoop flesh of pumpkin and sweet potato to a mixing bowl. Squeeze about 3 gloves of roasted garlic. Put all the ingredients, except spring onion and orange pepper, into the mixing bowl. Mash to blend.


Finely chop roasted pepper. Stir pepper and spring onions into the pumpkin mix. Divide and pour into two ramekin, or one baking dish. Top with more Parmesan cheese. Bake for approximately 20 minutes.

Mexican Pumpkin Burrito

Blogging takes discipline. It's been almost one month since I last posted. I was (and still am) feeling lazy to blog although I haven't stopped cooking since I came back from KL 3 days ago.

Firstly, I was surprised to see the refrigerator stocked with foods and fruits the morning after I came back. Then there, in the kitchen, stood my handsome husband, with knife on one hand, chopping board on the other. He pulled out some mocked crab meat, sun dried tomatoes, rocket pesto (that I made before we left to Oman, which I had forgotten, and astonished to see he had been cooking with while I was away!), eggs, cheese, etc, and made me an omelet! There's also the mixed fruits smoothie that he's very proud of - came with this super awesome date honey that we bought from Oman.

As I tasted the foods cooked by my loved one I was overwhelmed by a sense of joy and happiness, which was contradicted by a sense of loss: like a mother who just realized her child is no longer her baby. LOL. You know that ain't gonna happen. He will soon realize what he did was mere child's play. WAHAHAHA!

We were discussing about dinner. Adrian mentioned a pumpkin taco recipe that he saw (somebody has been doing his homework). I couldn't find anything good from the internet, and hence decided to piece together bits and puzzles from different sources.

I started by putting pumpkin, orange chili pepper and red bell pepper into the oven for roasting. Remember to check on the chili pepper. I pulled mine out on the late side and it turned out a little burnt. I was going to use Jalapeno pepper but couldn't find them at Central Silom. I blame it on the red-shirt protest, which forces the Gourmet Market in Paragon to close (for weeks now!) I seriously need them to dissolve so I can get back to my normal grocery shopping. Anyway, this orange chili pepper was the only pepper available other than Thai chili and green chili. It's actually quite hot. I chose to remove the seeds to keep the hotness low.

One complaint I have about being, and cooking vegetarian: too much chopping. Since this "project" is the brainchild of Adrian, I made him did the hardest part: onions. I wish I had video-taped his teary eyes.

Adrian did the chopping and mashing of the guacamole. We used orange chili pepper (with seeds) and a green sweet pepper for taste. The roasted pumpkin seeds added an excellent touch to the taste and texture.

It happened that George was coming for a game of chess. "Is there enough food for George?" asked the chess maestro's protege - Adrian Cox. OF COURSE, and it's always more fun to cook for more people (no more than 4 at a time though).

As I laid the foods down on the table, I announced we were going to compete and make our own best burrito with the ingredients available: flour tortilla, guacamole, sour cream, rocket leaves, tomatoes, pumpkin seeds, cheddar cheese, roasted spiced pumpkin, roasted spiced red bell pepper, and red kidney beans and corn mix.

The touch of white sesame seeds was something I learned from May-Kay Dee in Khao San. You can cook the red bell pepper without roasting; it's a request from Adrian that I dutifully complied. We weren't sure how long it would take to cook the dried black beans, hence the use of canned beans. The corns though were fresh from the cob.

Adrian looking proud of his burrito that which he wouldn't have its photo taken. George took the contest seriously. I was mostly teasing and laughing at Adrian.


George's vs mine.

Adrian refused to let me take a picture of his burrito. For reason you can think of. It was a very close call between George's and mine. I think mine looked pretty but I have to give it to George because he's our guest :p Prize? George got to finish the last bite of everything! I thought I had made too much for three persons, but turned out everyone had rather good appetite this day. Hurray for Mexican!

Happy eating people.

A good meal is never complete without dessert. For something quick and easy, I made pudding using this Dark Chocolate and Peanut Butter Pudding recipe from my first post. Instead of chocolate, I used organic black sesame paste. It was surprisingly better than I thought it would be - it's delicious and taste healthy. I thought of Tam as I made this because she was begging for some the last time I made it for Adrian.

Ingredients:

(serve 3)

For the Veggie Filling:

• 2 roasted red bell pepper, skins and seeds removed, julienne
  
• 1 red onion, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Sea salt to taste

1. Saute onions and red bell pepper with a pinch of salt. Add spices and cook until well coated and fragrant.
2. Keep warm in the oven at 100C.

For the Pumpkin Filling:

• 1/2 roasted pumpkin
• 1 Tablespoon cumin
• 1 Tablespoon chili powder
• White sesame seeds
  
• 1 roasted orange chili pepper, seeds removed and chopped
• Sea salt to taste
• 1 can organic red kidney bean
• 1 corn, niblet only
  

1. Scoop pumpkin out and mash to a smooth consistency. Saute pumpkin, with the remaining ingredients until it becomes golden in color. Taste and adjust with sea salt. Sprinkle with white sesame seeds.
   
2. Keep warm in the oven.
3. Use the same pan to cook together red kidney beans and corn niblet. Taste and season with sea salt.
4. Keep warm in the oven.

To Assemble:

• Arugula leaves
• Sharp white Cheddar cheese, grated
• 8 cherry tomatoes, diced
• Guacamole
• Sour cream (lemon juice + Cream)
• Toasted pumpkin seeds
  
• Flour tortilla
  

1. Wrap tortilla with aluminum foil and warm in the oven at 180C for 10 minutes.
2. Make your own burrito using all the ingredients above!
   

Roasted Stuffed Pumpkin

I never knew Thanksgiving is a American thing. I always thought it's one of those "Christmas", "Boxing Day" or "Halloween" things. So I did a little bit of googling and found out Thanksgiving falls on 26th November. So why did I make this now and not later? I guess I just wanted to try something different and Thanksgiving is just an excuses.

With apples, cranberries and nuts as ingredients, this dish has a festive taste to it. I know Adrian was very pleased with his "Malaysian Chinese wife making Thanksgiving dinner for her American husband in Thailand". It also answers his needs for Thanksgiving meal; it used to be "should I eat the turkey? Is it ok to eat just the stuffing?"

There's a lot of room to play with the ingredients. You can substitute cooked barley with lentils, toasted bread, long grain rice or seitan; raisin always works in place of cranberries; any types of nuts you have in hand; apple cider vinegar or dry white wine instead of lemon juice. Use a whole pumpkin if you are serving a small group of people. Cut a large circle around the stem and remove the seeds and stringy matter from the inside.

Ingredients:
(serves 2)
For the Stuffing:
1/2 medium onion, chopped
1/3 cup celery, diced
1/2 cup mushroom, sliced
1/4 cup cooked barley
1/4 big apple, diced
Handful of walnuts and hazelnuts, chopped
Handful of dried cranberries
1 egg, lightly beaten
1 clove garlic, chopped
1 tablespoon fresh oregano and sage, chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of ground cumin
pinch of salt and pepper
1/4 cup fresh lemon juice

1. In a sauce pan, saute onion with pinch of salt until fragrant. Add celery and cook for 2 - 3 minutes. Add mushroom and cook for another 1 minute. Toss in cooked barley to coat evenly. Remove from heat and pour sauteed vegetable into a large mixing bowl.
   
2. Stir in apple, nuts, cranberries and beaten egg. Let the mixture sit for a moment.
3. Melt a tablespoon of butter over medium heat until it bubbles. Stir in garlic and cook for one minute. Stir garlic butter over vegetable mixture.
4. Add herbs and spices, finish with lemon juice and blend thoroughly.

For the Pumpkin:

• 1/2 medium pumpkin, seeds removed.

1. Press stuffing into the shell until the pumpkin is completely stuffed.
2. Using a sharp knife, cut several small, slit-like pockets at different levels in the exterior wall of the pumpkin. Dab a pat of butter into each of these crevices.
3. Place the stuffed pumpkin in an oiled baking dish and cook, in a preheated 180C oven, for about 1 1/2 hour. (Cooking time may vary, depending on the thickness of the pumpkin's wall.) Pumpkin is ready when fork inserted comes in and out easily through the shell.
   
4. As the pumpkin bakes, the butter will trickle down from one side-slit to another, finally winding up in the pan. Collect the dripping and dressing.
   

For The Gravy:

• cooked dressing and dripping from the pumpkin
• 2 tablespoons butter
  
• 4 tbsp flour
• 2 cups water
• 1/2 teaspoon soy sauce

1. Heat the oil over medium heat in a small frying pan. Add the pumpkin drippings and stuffing, being careful to break up the dressing as it simmers. Then slowly add the flour, stirring constantly. When the flour starts to brown, gradually pour in the water a little at a time, still stirring continuously. Add soy sauce. As soon as the gravy thickens, remove it from the burner. This should make 1 cup of sumptuous sauce for spooning over roast pumpkin slices.

Pumpkin Goat Cheese Salad with Walnut and Cranberry Orange Vinaigrette

The key to this salad is the cranberry orange vinaigrette dressing that come with just a tinge of ginger. It is rather simple provided you have homemade cranberry sauce (not that you can't use commercial brand but why would you?) at hand. You can make a big batch of it and use it whenever you need that delicious dressing for your greens. When in hurry, simply omit the roasted pumpkins, and use fresh goat cheese instead of deep fried - I'm just in the mood for it since I made it with the Barley Pilaf. For aesthetic reason I spooned the dressing into the orange halves. You can dress it any way you like.

This dressing is a keeper.

Ingredients:
(makes 2 sides or 1 large)

Vinaigrette Dressing:
1/4 cup freshly squeezed orange juice
1/2 cup homemade cranberry sauce
1 teaspoon fresh ginger, peeled and finely minced
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon natural cane sugar
sea salt and Pepper to taste

1. Whisk the juice and cranberry sauce together in a large bowl until thoroughly blended.
   
2. Add in the ginger, olive oil, vinegar, sugar, salt and pepper to taste and mix. Keep refrigerated until ready to use.
   

Salad:
Salad greens
1/4 large pumpkin, peeled and cut into wedges
4 tablespoons olive oil
pinch of salt
2 tablespoons chopped walnuts
2 tablespoons dried cranberries

Deep Fried Goat Cheese: (optional)
60 gram goat cheese, freeze and cut into bite-sized chunks
Unbleached all-purpose flour
1 egg, beaten
Breadcrumb

1. Preheat oven to 180C.
2. Coat pumpkin wedges with olive oil and salt. Bake in oven till tender.
   
3. Place flour, egg and breadcrumbs in three separate plates. Coat goat cheese with flour, egg then breadcrumbs.
4. Heat a pan with pure coconut oil. Fry coated goat cheese for 2 minutes on each side.
   
5. Pile the salad leaves either on one large bowl or two individual plates. Top the greens with roasted pumpkins, walnuts, cranberries and goat cheese.
6. Drizzle vinaigrette over to serve.
   

Barley Pilaf with Roasted Vegetable and Deep Fried Goat Cheese

This was an adaptation of one of the very first dishes I made when we moved into our current apartment. I made this dish many times in the beginning because it was very good and I wasn't that much of a skilled recipe-hunter then. Looking back, it was courageous of me to cook this pilaf as a novice - the recipe itself requires quite a lengthy preparation and proper planning ahead, to top that, I added roasted vegetables. I have tried this recipe with homemade labneh, cream cheese, and yogurt. This time I put deep fried goat cheese and cooked barley into it to come to this Barley Pilaf.

Want to know what Adrian said? "if there were a restaurant that serves this, I'd be eating there everyday" =) This is a really good recipe. It has a very intricate and complex taste: we like the compliment of lemony caramelized onions with chili-roasted tomatoes. There's also the subtle hint of mint with very bite. Although the deep fried goat cheese was good on itself but it didn't seem to fit in with the rest.

I prefer to make part of the dish in advance; the chili-roasted tomatoes (and optional roasted vegetables) may be served hot or cold over the pilaf. If you are going to make deep fried goat cheese, remember to freeze it before hand. Now, I'm going to try and make the whole thing looks as clear as possible by breaking the steps down into its elementary preparation. Have fun!

Ingredients and Methods:

For the tomatoes:
12 cherry tomatoes, halved
4 TB olive oil
2 TB balsamic vinegar
1 - 1 1/2 tsp harissa*
2 tsp natural cane sugar

(*Instead of using harissa, I used a mix of cumin, coriander, chili flakes and cayenne pepper)
They can either be hot or at room temperature when you add them to the pilaf, so you could do this part in advance.

• Preheat oven to 150C.
  
• Mix together the olive oil, balsamic vinegar, harissa, some salt and pepper, and pour this over the tomatoes. Turn them over, making sure they get coated, ending with them cut-side up. Sprinkle the soft brown sugar over the top and put in an oven. Cook for 30 - 35 minutes, until the tomatoes are shrunken and sweet.
  

For the Roasted Vegetables: (optional)
1 red bell pepper, cut into wedges
1/4 large pumpkin, cut into cubes
1/4 C olive oil
2 TB balsamic vinegar
Pinch of sea salt
This, too, can be prepared in advance.

• Preheat oven to 200C.
  
• Toss vegetables with olive oil, vinegar and sea salt.
• Roast until vegetables are tender and cooked through, tossing occasionally.
  
• Remove and cut bell pepper into cubes.
  

For the Pilaf:
1 onion, finely chopped
2 garlic cloves
1 C cooked barley
10 1/2 oz spinach, leaves only
leaves torn from a small bunch of mint, torn

• Saute chopped onion with a generous pinch of salt. When the onion is soft and translucent add garlic and cook for another couple of minutes. Tip the cooked barley into the pan, toss to coat evenly. Remove from heat.
  
• Immediately stir in chopped spinach leaves and let cooked in the hot barley.
  

For the onions:
2 onions, very finely sliced into ring
1/2 tsp ground cinnamon
1 1/2 tsp natural cane sugar
juice of 1/2 small lemon
sea salt and pepper

• Quickly cook the finely sliced onions in very hot oil till golden brown and crispy. For the last minute of cooking time, add the cinnamon and brown sugar. Stir this around and, once the sugar has melted and begun to slightly caramelize, add lemon juice and some salt and pepper.

For the Deep Fried Goat Cheese
Goat cheese, frozen and cut into bite-size
Flour
1 Egg, beaten
Breadcrumbs

• Place the flour, egg and bread crumb in 3 different bowls. Dip the cheese in the flour, then egg and finally the breadcrumbs. Place carefully into the hot skillet. Let cook about 2 minutes until brown on the bottom, carefully flip over & cook the other side another 2 minutes.

FINALLY!!!

Layer the different components in a broad, shallow bowl: tip in the barley + spinach, sprinkle on half the mint, then the tomatoes and roasted vegetables, then the rest of the mint. Now strew the onions on top, followed by goat cheese, and serve.

PHEW~!!

Pumpkin Pie Oatmeal

I've been getting into flaxseed again. I fell out of it since I finished the last packet of golden flaxseeds that I brought back from KL. Then I found out they are for sale in Villa Market. Not only flaxseed but psyllium hull too. So now I'm back to adding both to my morning smoothie, fruit salad, cereals, fruit juice, salad.... in every which way I can sprinkle them on. A quick tip: if you feel like having a dessert or late night bite but don't want the guilt, add psyllium hull to fruit juice and let it sit. It will become a jelly of sort.

Let me get back to this recipe. The primary reason I'm making this for breakfast is because I wanted to get rid of the 1/4 pumpkin left from Pumpkin Risotto. Secondly, I'm getting bored of having the typical breakfast treat: pancake, muffin, scones, french toast... you know the drill. So I decided to make my own oatmeal, and add flaxseed to it. Flaxseed is obviously optional in this recipe. But it's so good for you there really isn't any reason not to include it.

Enough of flaxseed.

Not only is this absolutely delicious, and provides all sorts of great nutrients to begin the day, but it’s a snap to throw together. Seriously!

For instance, I mixed up all the ingredients and pop the ramekins in the oven, started to prepare omelet, added the nutty topping after 10 minutes, began cooking omelet and smoothie, finished everything in 7 minutes and there! A wonderfully-smelling kitchen and Voila! A simple, satisfying, and oh-so-delicious breakfast is served. :)

You may top it with a splash of milk and raisin. I had mine with mixed berries smoothie.

Ingredients:

(serves 2)

• 1/2 cup old fashioned oats
  
• 1/2 Tbsp. whole flax seeds
  
• 1 1/4 Tbsp. brown sugar, packed
• 1/4 tsp. cinnamon
• 1/8 tsp. allspice
• 1/8 tsp. nutmeg
• 1/4 tsp. lemon zest
• 1/8 tsp. salt
• 1/4 tsp. vanilla
• 1/4 Tbsp coconut oil
  
• 1/2 cup pumpkin puree (about 1/4 pumpkin)
  
• 1/2 cup milk

Topping:

• 2 Tbsp pecans, chopped
• 1/2 Tbsp. coconut oil
  
• 1/2 Tbsp. brown sugar

1. Preheat oven to 175C. Grease 2 individual-sized ramekins. Set aside.
2. Combine the first eight ingredients (oat through to salt) in a medium-sized bowl. Stir well.
   
3. In a separate bowl, combine vanilla, coconut oil, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats, and stir until combined.
4. Divide mixture evenly between 2 ramekins. Bake at 175 degrees for 10 minutes.
5. Meanwhile, combine the ingredients for the topping: chopped pecans, coconut oil, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake an additional 7 minutes.
   
6. Cool for 5 minutes before serving.
   

Baked Pumpkin Puree

"Why buy when you can make it at home?"- this has been my motto since I took over the kitchen. I have been thinking of ways to get rid of the 1/4 pumpkin left in the fridge since Pumpkin Risotto. Another soup, or salad? What about something sweet? I once tried baking pumpkin pie but I forgot to add coconut milk. Took some of it to visit a friend at hospital. She and her husband had good words for it. I don't know.....

Anyway, instead of making another pie, I decided to make it a breakfast treat. But before that, I need to have pumpkin puree. Here goes:

1. Cut pumpkin into halves, scoop out the seeds and stringy membrane.
2. Cut pumpkin into large wedges and place on a baking sheet. Bake for about 45 minutes at 175C or until pumpkin is soft. Let cool.
   
3. Scrape the soft pulp from the skin into a food processor. You may add some water or milk to ease processing. Pulse until evenly pureed.

Reheat if serving immediately or refrigerate and use within 3 days. The puree may be frozen in an airtight container or zip-top bag for 10 to 12 months.

Savory Pumpkin Puree: Add butter, salt, and pepper to taste to the pumpkin puree. Add brown sugar for a sweeter side dish. Makes a great menu substitution for mashed potatoes.

Pumpkin Pie Puree: add cinnamon, nutmeg, cloves and brown sugar, or pumpkin pie spice.

Pumpkin Risotto

This is a special dish. Why? Because it's rice. If you knew me at all, you'd have known I'm a non-rice, non-noodle, non-pasta person. Just run through my cooking list and see if you find anything of that.

Allow me to digress. So I'm a virgin cooking rice, not to mention Italian rice. I remember years ago, I was invited to a friend's dinner at home. He cooked risotto. It was bad. Apart from the fact that he messed up the risotto, he got a real honest (nasty) review from my self-proclaimed-food-aficionado ex-boyfriend. I felt sorry for the cook, and the arborio rice. Anyway because of that I didn't think much of risotto since.

Why am I making risotto now? I don't know. Can be because I had a good one at Govinda's last week. Or maybe because the creaminess of risotto would go well with the Fig with Goat Cheese Appetizer. Perhaps just to make it an Italian night since I'm making Panna Cotta.

Let me digress, again. Unknowingly, I bought a saffron-infused arborio rice. Hence the color. It smells good. I kind of messed up a few things/ steps:

1. I added garlic because the recipe calls for garlic chives, which tastes more like garlic than chive, only milder. That should suffice?
   
2. Unfortunately, the maid threw away the chives that I'd been "growing" in a 1/2-full drinking glass. On last thought, I sprinkled some thyme leaves as a form of replacement. It worked.
3. I forgot to add apple cider (to replace dry white wine in the recipe) and only added it at the very last ladle of broth to the rice.

Below is my version of the original. If you are in doubt, go here for safety check. I won't hold you on that. I have to say though, I may not be risotto expert, but this recipe of MINE is good.

Ingredients:
(makes 2 servings)

3 - 4 cups miso broth
2 tablespoon + 1/2 tablespoon butter
1 cup pumpkin, cubed
1/2 onion, chopped
1 glove garlic, minced
1 cup arborio rice
1/2 cup apple cider juice
1/2 cup Parmesan cheese
Fresh thymes

1. Heat broth in a medium saucepan and keep warm over medium heat.
2. Melt 4 tablespoons of butter in a separate pan. Sautee onion, garlic and pumpkins until onion is translucent.
   
3. Add rice to onion- pumpkin. Stirring to coat for 1 - 2 minutes. Add apple cider. Cook, stirring constantly until cider has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
4. During the last minutes of cooking, add remaining tablespoon of butter, 3 tablespoons Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste.
5. Serve with remaining grated Parmesan and top with thyme leaves.