Pumpkin Risotto
Servings: 4 people
Calories:
Ingredients
- 5 cups chicken or vegetable stock/broth
- 2 tbs olive oil
- 2 tbs butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoon fresh thyme leaves
- 1 ½ cups arborio rice
- 15 oz. pumpkin puree
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup cup parmesan cheese, shredded
- kosher salt and pepper, to taste
Instructions
- In a medium pot over medium-high heat, bring the broth/stock to a simmer.
- In a large, heavy bottomed pot over medium heat, add the olive oil and butter over medium heat. Once the butter is melted, add the onion, garlic, and thyme, stirring occasionally. Cook until the onions are soft and translucent.
- Add the rice, stirring to coat each grain with the butter and oil. Stirring fairly constantly, wait until you smell a nutty aroma. That lets you know that the rice has been toasted a bit.
- A couple of ladles at a time, add the warmed broth/stock to the rice. Stir constantly. Once the liquid has been absorbed, add another couple of ladles. More stirring. Repeat this until most or all of the liquid had been incorporated and absorbed, and the rice has a nice tender bite to it.
- Add the pumpkin puree, stirring to incorporate well. Add the spices and cheese. Stir to combine. Add salt and pepper to taste.
Nutrition
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg