Ingredients

The following ingredients have 4 Servings
  • 8 C Stock
  • 1 Tbsp olive oil
  • 1 medium onion (chopped)
  • 3 tsp garlic
  • 2 C Arborio rice
  • 1 C white cooking wine
  • 1 C pumpkin purée (store bought or homemade)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 6 Tbsp cold butter (cubed)

Instruction

  • Pour the stock into a saucepan and keep it hot over low heat.
  • Heat the olive oil in a large pan over medium heat.
  • Stir in the onion and cook stirring occasionally, until softened, about 4 minutes.
  • Stir in the rice and garlic and continue stirring until the grains are coated with oil and the edges become translucent, 1 to 2 minutes.
  • Pour in the wine and let it boil, stirring the rice, until evaporated.
  • Ladle enough of the hot stock into the pan to barely cover the rice.
  • Bring to a boil, then lower the heat so the stock is at a simmer.
  • Cook, stirring constantly until all the stock has been absorbed.
  • Continue cooking, pouring in the remaining hot stock in small batches and cook until each batch of stock has been absorbed.
  • Stir constantly until the rice mixture is creamy, 16 to 20 minutes.
  • Add pumpkin, cinnamon and nutmeg and simmer until heated through.
  • Remove the pan from the heat and cover, let it sit for 5-10 mins to finish cooking
  • Stir in the butter until completely melted.