Pumpkin Risotto
Canned pumpkin serves as the inspiration for this fall-flavored risotto. It's a fantastic Thanksgiving side dish, or served up as a main course any time throughout the year.
Servings: 6
Ingredients
- 5 cups vegetable stock
- 1 ⅔ cups Arborio rice
- 1 cup diced yellow onion
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 cup pumpkin puree
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- ½ easpoon cracked black pepper
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- Parmesan cheese and toasted pecans to garnish optional
Instructions
- Heat broth in a medium saucepan.
- Melt butter in a dutch oven or large pot over medium-high heat. Add olive oil and diced onion and cook until translucent, about 10 minutes.
- Add rice to the pot and cook for about 3 to 5 minutes, stirring constantly. Add seasonings, canned pumpkin and 1 cup of stock, reducing heat to medium.
- Let the mixture absorb the stock and continue to add about 1 cup at a time, letting it evaporate between each cup. Rice should be cooked in about 25 minutes.
- Taste, adjust seasoning and serve with parmesan and toasted pecans (optional).