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.
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
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.
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.
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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