Name: Pumpkin Risotto recipe by Sakshi Khanna at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 4 cups Chicken/Vegetable stock; 1 cup Arborio Rice; 1 cup Pumpkin cooked(puree half and chop rest into chunks); 3/4 Onion chopped; 1/2 cup Dry White Wine; 6 tbsp Parmesan Cheese; 1/2 tsp Nutmeg; 1 Garlic clove minced; 1 tsp Olive Oil; Salt and Pepper to taste

ABOUT Pumpkin Risotto RECIPE

A creamy rice dish cooked in a pumpkin broth from north Italy. So easy to make and what better way to enjoy pumpkin

Ingredients Serving: 2

4 cups Chicken/Vegetable stock
1 cup Arborio Rice
1 cup Pumpkin cooked(puree half and chop rest into chunks)
3/4 Onion chopped
1/2 cup Dry White Wine
6 tbsp Parmesan Cheese
1/2 tsp Nutmeg
1 Garlic clove minced
1 tsp Olive Oil
Salt and Pepper to taste

Instructions

In a saucepan, bring the stock to a simmer.Reduce the heat and keep the stock warm.
Heat olive oil. Add onion and garlic and stir till onion become soft and translucent.
Stir in rice and coat well. Add the wine and stir until it is completely absorbed by the rice, for about 2 minutes.
Add 1 cup of the stock with the nutmeg to the rice. Reduce the heat and cook till stock is absorbed.
Repeat with another cup of stock, and continue stirring until the rice is almost tender, for about 20 mins.
Stir in the pumpkin puree and chunks, cheese, salt and pepper. Cook for another 2 mins.

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