The sweetness of pumpkin is paired with the salty taste of Parmesan Cheese in this delicious dish. Pumpkin Risotto will soon become a family favorite.
PUMPKIN RISOTTO
INGREDIENTS:
5 cups vegetable stock
1 tablespoon olive oil
1 medium onion chopped
1 garlic clove minced
1 cup arborio rice
1/2 cup dry white wine
1/8 teaspoon nutmeg
1 15 ounce can pumpkin puree
5 tablespoon Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
DIRECTIONS:
Bring the stock to a simmer in a medium pot. Reduce the heat to low. Heat the oil and onions in a nonstick pan. Cook the onions until they become translucent. Cook the garlic for another minute or two. Mix the rice well. Add the wine and cook until it has evaporated. Slowly add the stock a ladle at a time allowing the rice to absorb most of the liquid before adding more.Continue adding stock until rice is tender. Stir in nutmeg, pumpkin, cheese, salt, and pepper. Mixture should be hot.
