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Creamy Pumpkin Risotto |
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Serves: 4 Print this RecipeYou may be inspired to save this luscious risotto for Thanksgiving (and you wouldn’t be disappointed if you did so), but I urge you to throw caution to the wind and dive in. Because it is made with canned pumpkin, there is no need to wait until the frost is on the vine, and because the pumpkin naturally thickens the sauce, the risotto can be made with long-grain rice, rather than a more expensive risotto variety, like Arborio. 2 tablespoons butter, salted or unsalted 1/2 cup chopped onions, fresh or frozen 2 teaspoons minced garlic, fresh or jarred organic 1 cup long grain rice 2 1/2 cups chicken broth 1/2 teaspoon salt 1/4 teaspoon ground black pepper Pinch grated nutmeg 1 cup Libby's 100% pure pumpkins 1/4 cup grated imported Parmesan cheese 1/2 cup cream or half-and-half Melt the butter in a large saucepan over medium heat. Add the onion and cook until tender; add the garlic and rice and sauté for about 1 minute. Add 2 cups of the chicken broth, the salt, pepper, and nutmeg; cover and simmer for 10 minutes. Add the remaining 1/2 cup broth and the pumpkin, and cook for another 5 minutes. The rice will be tender and slightly moist; remove from the heat and stir in the cheese and cream. Adjust the seasoning before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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