Cheesy Pumpkin Risotto

Cheesy Pumpkin Risotto

 

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

Directions:

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.

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