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Pumpkin Risotto
Canned pumpkin serves as the inspiration for this fall-flavored risotto. It's a fantastic Thanksgiving side dish, or served up as a main course any time throughout the year.
Ingredients
Instructions
- Step 1
Heat broth in a medium saucepan.
- Step 2
Melt butter in a dutch oven or large pot over medium-high heat. Add olive oil and diced onion and cook until translucent, about 10 minutes.
- Step 3
Add rice to the pot and cook for about 3 to 5 minutes, stirring constantly. Add seasonings, canned pumpkin and 1 cup of stock, reducing heat to medium.
- Step 4
Let the mixture absorb the stock and continue to add about 1 cup at a time, letting it evaporate between each cup. Rice should be cooked in about 25 minutes.
- Step 5
Taste, adjust seasoning and serve with parmesan and toasted pecans (optional).
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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