Enjoy and embrace the flavors of the season by mixing a basic, creamy risotto with savory pumpkin and sweet, holiday spices. The extra time it takes to cook the risotto will be well worth it once you have a creamy, savory, delicious dish to serve at your next holiday meal.
1 medium onion, diced
1 tablespoon olive oil
2 cups Arborio rice (risotto)
1 cup dry white wine
4 cups vegetable broth
1 cup canned pumpkin
1/2 teaspoon fresh ginger, grated or minced
1 teaspoon nutmeg
1 teaspoon dried basil
1 tablespoon butter
salt and pepper to taste
Heat olive oil over medium heat and stir in onion. Cook for three to five minutes, or until soft and translucent.
Add the rice and cook, stirring, for 1-2 minutes. Slowly add the wine and stir well.
Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup, stirring frequently while the moisture absorbs.
Once all the vegetable broth has been added and absorbed, add the remaining ingredients and stir well. Cook an additional 2-3 minutes, until heated through.