Creamy Pumpkin Risotto



Savor the rich, creamy flavors of this risotto with pumpkin. A rich dish ideal for fall or any cosy evening is made with perfectly cooked Arborio rice, velvety pumpkin puree, Parmesan cheese, and a hint of cream.

Ingredients:
  • 1 cup Arborio rice
  • 3 cups chicken or vegetable broth
  • 1 cup pumpkin puree
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

Olive oil should be heated in a saucepan over medium heat

Add the minced garlic and onion and cook until softened

Add the arborio rice and stir for two minutes, or until it is covered in oil

When the rice is coated, add the pumpkin puree and stir

Add broth gradually, half a cup at a time, stirring constantly and letting the liquid absorb completely before adding more

After about 20 minutes, or until the rice is creamy and cooked al dente, keep adding broth

Grated Parmesan cheese and heavy cream should be added and thoroughly mixed

To taste, add salt and pepper for seasoning

Before serving, garnish with fresh parsley


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