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Pumpkin Risotto

Pumpkin Risotto
Photo by www.myrecipes.com

Ingredients

  • 2 teaspoons kosher salt
  • 5 to 6 cups chicken broth
  • 2 cups Arborio rice
  • 1/8 teaspoon nutmeg
  • ¼ teaspoon black pepper
  • 2 tablespoons maple syrup
  • 1 cup canned pumpkin
  • + 17 more ingredients
    • 2 teaspoons kosher salt
    • 5 to 6 cups chicken broth
    • 10 ounces fresh pumpkin, peeled, cored and cut into 1/2-inch dice (2 cups)
    • 1 onion, finely chopped (2/3 cup)
    • 5 tablespoons unsalted butter
    • 1 tablespoon minced fresh sage
    • 2 cups Arborio rice
    • 1/8 teaspoon nutmeg
    • ¼ teaspoon black pepper
    • 2 tablespoons maple syrup
    • 1 cup canned pumpkin
    • 10 ounces fresh pumpkin, peeled, cored and cut into 1/2-inch dice (2 cups)
    • 1 onion, finely chopped (2/3 cup)
    • 5 tablespoons unsalted butter
    • 1 tablespoon minced fresh sage
    • ¾ cup grated Parmesan
    • ¾ cup grated Parmesan

Heat chicken broth in a saucepan and keep warm.In a large saucepan, heat 3 Tbsp. butter over medium heat. Add onion and cook until translucent, 3 to 4 minutes. Add rice, fresh pumpkin and nutmeg. Stir for about a minute, making sure all rice is coated in butter. Add 1 cup chicken broth, stirring ...

View full recipe at My Recipes

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