Pumpkin Risotto

Pumpkin Risotto

Are you making pumpkin breads and pies for Thanksgiving and have a little left over pumpkin puree? This is the perfect rice dish to make with pumpkin!

Risotto takes a little time in that you must continually stir as you add more broth or water. You never want it to dry out while cooking and scorch the bottom. A good risotto rice dish will have rice that is cooked through but with an overall creamy taste.

pumpkin risotto

You Will Need: 

  • 2 tablespoons butter
  • 1 diced shallot
  • 1 cup of pumpkin
  • 2 cups of arborio rice
  • 32 oz vegetable broth
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp salt
  • and water as needed

How to Prepare:

In a large, deep saucepan, add butter and shallots on medium heat. The bottom of the pan should be coated with hot butter and the shallots should be softened a bit. Add rice and then slowly pour in broth until the rice is covered with liquid.

Cover and keep on medium heat while stirring occasionally.

Keep adding liquid as it absorbs.

 

 


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