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Risotto is one of my favorite things!! Easy to make, and 100s of variations you can use. Here is a simple Pumpkin Risotto, perfect for this time of year!!
Prep Time 30 min Total Time 30 min Servings about 6 Ingredients 1 cup vegetable broth 1 cup water 1 tablespoon olive oil 1 medium onion, chopped (1/2 cup) 1 cup uncooked Arborio or regular long-grain rice 3/4 cup canned pumpkin (not pumpkin pie mix) 1/2 cup dry white wine or vegetable broth 1/3 cup grated Parmesan cheese 1/4 teaspoon freshly ground pepper 1/4 cup chopped fresh parsley 1/8 teaspoon ground nutmeg Freshly shredded Parmesan cheese, if desired Directions Step1 In 1-quart saucepan, heat vegetable broth and water over medium-high heat just until simmering. Keep liquid at a simmer while preparing risotto. Step2 Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 to 3 minutes, stirring frequently, until softened. Stir in rice; cook 5 to 8 minutes, stirring frequently, until edges of kernels are translucent. Stir in pumpkin and wine. Step3 Reduce heat to medium. Stir in 1 cup of the broth mixture. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth mixture. Cook 10 to 15 minutes longer, stirring frequently, until rice is just tender and mixture is creamy. Stir in grated Parmesan cheese and pepper. Step4 To serve, sprinkle parsley, nutmeg and shredded Parmesan over each serving.
 

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I love Risotto. So pumpkin sounds great. A nice way to warm up on these oh so cold nights we have been having.
 
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