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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Yummy, creamy satisfying risotto built for fall. Pair with a nice grilled meat and a crisp green salad. Wonderful. Even if it isn't fall anymore! My youngest found this online somewhere and sent it to me. We ALL love it! Read more ! Ingredients:
4 cups chicken broth |
1 tablespoon olive oil |
1 small onion, finely diced |
1/2 cup white wine |
2 cups arborio rice |
1 cup pumpkin puree |
2 tablespoons unsalted butter |
6 tablespoons parmesan cheese |
1/2 cup toasted almonds, sliced - set aside 1/4 cup for garnish |
salt and pepper, to taste |
Directions:
1. Warm olive oil in a large, heavy saucepan over medium heat. Add onion and wine and cook, stiring constantly until onions are translucent and the white wine is reduced. Add the rice and cook, stirring for about 3 minutes, until every grain is coated with the liquid.
2. Add 1 cup of stock and stir until the liquid is absorbed. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all liquid is absorbed before adding more stock. When half the stock has been added, add pumpkin puree. Continue to add stock and cook until the rice is tender and creamy, about 15 to 20 minutes. Remove from heat, stir in butter and parmesan and toasted almonds.
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