Alice's Pumpkin Risotto
Ready In: 35 mins
Serves: 4
Ingredients
- 1 garlic clove, chopped
- 1⁄2 small yellow onion, chopped (about 1/3 cup)
- vegetable oil
- 1 cup arborio rice
- 3 cups water
- 3⁄4 cup cooked and pureed sugar pumpkin (canned is ok, sugar pumpkins are the small, round ones, usually used for pies.)
- 1 chicken bouillon cube
- 1⁄4-1⁄2 teaspoon nutmeg (or to taste)
- 1⁄3-1⁄2 cup gorgonzola (or to taste)
- parmesan cheese, grated
Directions
- Dissolve boullion cube in the water.
- Sauté the onion and chopped garlic in vegetable oil in a wide-bottomed pan.
- Add the rice.
- Add the water/bouillon mixture.
- Add the pureed pumpkin.
- Stir the pumpkin into the rice.
- Cook for about 20 minutes stirring occasionally.
- Add Gorgonzola cheese at the last minute and stir.
- Serve with grated Parmesan cheese to sprinkle on top.
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