Recipe Monday: Pumpkin Risotto

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Welcome from the heart of Hurricane Sandy! I’m beating the rainy blues by cooking until the power goes out, and I’ve been feeling festive! Today’s recipe; pumpkin risotto, complete with butternut squash.

Ingredients:

4 tbsp of butter or margarine

1 tbsp Olive oil

2.5 cups of Arborrio rice

3 cups butternut squash

1 can Pumpkin puree

1 onion, chopped

2 cloves of garlic, diced (or 2 tbsp of minced garlic from a can)

1 can of vegetable broth

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Begin by cooking your garlic, onion, butter, and oil in a pan. When the butter is melted, add 1 cup of rice and 1/4 the can of broth, and 1 scoop of pumpkin. Stir continually, adding in the butternut squash, more rice, broth, and pumpkin puree as you go and the rice soaks up the broth and flavors.

 

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While I worked on the risotto (it takes a solid hour-hour and half of cooking, until all the rice has soaked up all the liquid) my dad cooked a pumpkin dessert! Needless to say, our kitchen smelled amazing.

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When you’ve finished soaking all up, turn off the stove and let cool a bit, then transfer to a serving dish. I chose to add some sprinkles of parsley before serving!

Enjoy! This is a delicious and warm addition to any festive meal!

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8 responses to “Recipe Monday: Pumpkin Risotto

  1. This looks amazing!

    Kisses!
    xo, H

    http://lefabfemme.com

  2. This looks good! I will be ‘Veganizing’ this soon 🙂 Thank you! A perfect meal for this season’s! Great job lady!

  3. YUM, this looks incredible! Can’t wait to try it.
    I adore your blog, would you like to follow each other?
    km-iamyou.blogspot.com
    xx.

  4. This looks so good! I love incorporating pumpkin into Fall dishes. Would love for you to stop by my blog and let me know what you think of my latest recipe.
    xo Dina
    Sweetest Somethings 

  5. I truly appreciate this post. I have been looking everywhere for this! Thank goodness I found it on Bing. You have made my day! Thanks again!

  6. This looks so delicious! And easy (which is good because I can’t cook).

  7. Now you can add the stock, but this needs to be done slowly. My tip is to do this a ladle at a time and between each one give the risotto a good stir until the rice has soaked up the stock. Keep doing this until you have one ladle left to add. Before adding this add your cooked pumpkin cubes, then the last ladle of stock and gently stir.

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