Easy Pumpkin Risotto

Add the arborio rice in a stockpot or Dutch oven over medium heat.

Toast the rice for approximately 5 minutes. Stir occasionally until fragrant, and then remove rice from the stockpot.

Put butter in the stockpot. Once melted, add the prepared onion and saute for 3-4 minutes until golden. Stir often.

Add in the minced garlic. Cook for 1 minute while stirring, then return the toasted rice to the pot or oven.

Stir in all of the pumpkin puree and add seasonings. While stirring frequently, cook for 1 to 2 minutes.

Pork in 2 cups of broth to the crockpot and increase the heat to medium-high.

Once the broth simmers, reduce the heat and continue cooking. Stir occasionally until broth is absorbed.

Add more broth, ½ cup at a time, allowing it to fully absorb into the rice before adding more. Continue doing so until the pumpkin risotto reaches your desired consistency.

Incorporate the whipping cream and continue cooking for 2 minutes. After that, stir in the Parmesan cheese and take the cooked pumpkin risotto off the heat.