Cheesy Pumpkin Risotto
(Recipe from The Craving Chronicles)
Ingredients (serves two as an entrée, or six as a side):
2 tablespoons unsalted butter
1/2 medium onion, diced
3/4 cup arborio rice
1/2 cup dry white wine
3 to 4 cups chicken broth
1/2 cup canned pumpkin puree
1/4 cup parmesan, grated
1/2 cup gruyere cheese, grated
1/4 teaspoon ground cayenne pepper (optional)
fresh herbs for garnish
Melt butter in a saucepan over medium heat.
Add onion and saute until soft and translucent, about 5 minutes. Add arborio rice and stir.
Cook for 2 minutes, stirring occasionally. Add wine to rice. Cook, stirring frequently, until wine has been absorbed.
Meanwhile, pour 2 cups of chicken broth in a glass measuring cup and microwave on High for about 2 minutes, or until hot.
Raise heat to medium-high.
Add 1 cup of heated broth to rice and continue cooking, stirring frequently, until broth is absorbed.
Repeat, adding 1 cup of heated broth and cooking until absorbed, with the remaining 2-3 cups of broth or until rice is al dente and creamy.
Remove from heat. Stir in pumpkin, Parmesan and Gruyere.
Add cayenne and salt to taste.
Best served immediately.