Ingredients

The following ingredients have 4 Servings
  • 1 cup(s) Arborio rice
  • 1 cup(s) pumpkin puree
  • 2 tablespoon(s) olive oil
  • 2 tablespoon(s) butter, plus (1 tbsp, for the end process)
  • 1/2 small white onion, diced
  • 4 clove(s) garlic, minced
  • 1/3 cup(s) dry white wine (Pinot Grigio) optional
  • 3 cup(s) low-sodium chicken or vegetable broth
  • 1/2 cup(s) fresh grated Parmesan or Romano cheese
  • - salt and pepper (to taste)

Instruction

  • Gather and prep ingredients.
  • Heat the chicken broth in a medium pan and keep it simmering until needed.
  • In medium-large heavy pan over medium heat, add olive oil and butter.
  • Once butter has melted, add onions and garlic. Sauté onions and garlic until translucent/tender.
  • Add rice, mixing it well to coat it about 1 – 2 minutes.
  • Continue stirring rice until glossy and onions and garlic start to brown.
  • Add white wine, raise the heat slightly and cook until the wine evaporates.
  • Then add one ladleful of hot broth, once the rice absorbed the broth then add again. Continue to stir constantly.
  • Then add pumpkin puree and more broth.
  • Stirring the rice with a wooden spoon to prevent it from sticking to the pan. Add a little more broth, and stir until rice dries out again. Continue stirring and adding liquid a little at a time. After about 20 minutes of cooking time taste rice and add salt and pepper to taste.
  • Continue cooking, stirring and adding the liquid until the rice is al dente or tender but still firm to the bite. The cooking process will take about 20 – 35 minutes, but be patient “good things come to those who wait.”
  • Remove the risotto from the heat and stir in 1 tbsp of butter and add cheese; blend well. Taste again for seasoning. Allow the risotto to rest for about 2 – 3 minutes before serving. Then garnish with fresh herbs and serve.