Pumpkin Risotto Recipe
Ingredients
| Sodium chicken broth | 3 1/2 Cup (16 tbs) | |
| Olive oil | 4 Teaspoon | |
| Onions | 2 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Arborio rice | 1 Cup (16 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Canned pumpkin puree | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 1 tablespoon packed dark brown sugar | ||
| Cinnamon | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground white pepper | 1 To taste | |
| Nutmeg | 1/8 Teaspoon | |
Directions
1. Bring the broth to a boil in a saucepan. Reduce the heat and keep at a simmer.
2. Heat a large nonstick saucepan over medium-high heat. Swirl in the oil, and then add the onions and garlic. Cook until softened. Add the rice and cook, stirring, until the outer shell is translucent, about 1 minute.
3. Add the wine and 1/2 cup of the broth; stir until they are absorbed. Continue to add broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. The cooking time from the first addition of broth should be about 20 minutes. Stir in the pumpkin, cheese, brown sugar, cinnamon, salt, and pepper; heat through. Sprinkle with the nutmeg and serve at once.
2. Heat a large nonstick saucepan over medium-high heat. Swirl in the oil, and then add the onions and garlic. Cook until softened. Add the rice and cook, stirring, until the outer shell is translucent, about 1 minute.
3. Add the wine and 1/2 cup of the broth; stir until they are absorbed. Continue to add broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. The cooking time from the first addition of broth should be about 20 minutes. Stir in the pumpkin, cheese, brown sugar, cinnamon, salt, and pepper; heat through. Sprinkle with the nutmeg and serve at once.
Chef
