Pumpkin Risotto Recipe

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.

Ingredients:

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

Directions:

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.

Prep Time:

5 minutes

Cook Time:

30-40 minutes

Servings:

6