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A Fall Favorite



Tis' the season for all things pumpkin! Here's one of our favorite savory fall pumpkin recipes, brought to you by food.com. Enjoy!


Pumpkin Risotto


Ingredients:

  • 15 g. butter

  • 1 tbs. olive oil

  • 1 onion

  • 2 cloves garlic, crushed

  • 6 mushrooms, sliced

  • 1 1/2 cups arborio rice

  • 1 cup diced pumpkin

  • 3-4 cups hot stock (chicken or vegetable)

  • 1/2 cup grated parmesan cheese

  • 1/2 cup chopped fresh parsley

  • salt

  • fresh ground pepper


Directions:

  • Heat butter and oil together in a large saucepan or fry pan.

  • Gently cook the onion and garlic.

  • Add the rice and cook, stirring until the rice is coated in the oil mix.

  • Cook this about 1 minute.

  • Stir in the pumpkin and mushrooms.

  • Pour over 1 cup of the hot stock.

  • Cook, stirring often until the liquid is almost all absorbed.

  • You don't want the liquid to be boiling in with the rice, just a gentle simmer.

  • Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.

  • This takes about 20 minutes.

  • You don't need to stand there stirring the whole time if you use a non-stick pot and return often.

  • Stir in the parmesan cheese,seasoning and parsley.

  • It will go lovely and sticky with the cheese.Serve immediately.


https://www.food.com/recipe/pumpkin-risotto-23113


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