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Pumpkin Risotto

Ingredients
  

  • 1 cup of arborio rice
  • 3 cups of chicken stock/bone broth
  • 1 medium onion chopped
  • 8 cloves of garlic minced
  • 4 tablespoons of butter
  • 1/2 tsp salt
  • 1/2 cup of pumpkin puree
  • 1/2 tsp of cinnamon

Instructions
 

  • 1. Melt the butter in a pot and add onions. (Use medium heat.)
  • 2. Saute onions until they are translucent and add garlic to saute for a few minutes.
  • 3. Pour rice into the pot and toast it in the butter, onions, and garlic until it becomes translucent.
  • 4. Add one cup of chicken stock and stir.
  • 5. Continue to stir off and on until the liquid is absorbed.
  • 6. Repeat steps 4 and 5 until the full three cups of stock is used and mostly absorbed.
  • 7. Remove from heat and stir in the pumpkin and salt.