This Pumpkin Risotto is easy to make using canned pumpkin.
RECIPE
INGREDIENTS
58 oz. less-sodium chicken broth
2 tablespoons butter
2 tablespoons olive oil
1 cup finely chopped (minced) sweet onion
2 cups Arborio rice
1 cup dry white wine, such as Pinot Grigio
1 (15 oz.) can pumpkin (not pie filling)
¼ cup freshly grated Pecorino Romano cheese
½ cup freshly grated Parmesan cheese
1 teaspoon fresh thyme
½ teaspoon nutmeg
¼ teaspoon white pepper
Salt to taste
Optional Garnishes:
Garnish with crumbled feta cheese, and/or pumpkin seeds, and/or arugula
INSTRUCTIONS
1.Warm chicken broth in a pot over medium to medium-high heat.
2. Heat butter and olive oil in a wide pan until butter is melted.
3. Add the onion and cook over medium heat until it becomes translucent, about 2 minutes.
4. Add the rice and stir until it is well coated.
5. Add one ladleful (approximately ¼ cup) of broth and stir.
6. When broth is absorbed, add the wine and stir.
7. Once wine is absorbed, add one ladleful of broth until it is absorbed, stirring constantly.
8. Continue to add one ladleful of broth at a time to the rice and stir constantly until broth is absorbed and rice is just tender and has a creamy consistency (will take about 20-25 minutes minutes from this point).
9. Once the rice is creamy and you have used all or most of your broth (you might not need it all), stir in pumpkin, cheese, thyme, nutmeg and white pepper. Cook over medium heat for 2 more minutes.
Optional Garnishes:
Garnish with crumbled feta cheese, and/or pumpkin seeds, and/or arugula