Amazingly Easy 15 Minute Pumpkin Risotto
This recipe is based on one from sunset magazine (oct 1997, although the original used instant rice so this new one is quite different), and is absolutely wonderful! darn easy, too. :) easily converted to vegetarian, as well.
Steps
In a large saucepan , melt the olive oil and butter together over medium high heat.
Add onion and nutmeg and cook , stirring often , until the onion is limp , about 5 minutes.
In a bowl , whisk together the cornstarch and a little of the chicken broth until there are no lumps.
To the saucepan with the cooked onions , add the remaining broth , wine , pumpkin , and already-cooked rice.
Gradually add the cornstarch mixture while stirring continually , then increase heat to high and allow to come to a boil , about 3-4 minutes.
Put the cover on the saucepan and remove from heat , then let stand for 5 minutes.
Stir in the grated parmesan cheese.
Season to taste with salt and freshly ground black pepper.
Ingredients
olive oil, butter, yellow onion, ground nutmeg, cornstarch, low sodium chicken broth, dry white wine, canned pumpkin, cooked white rice, parmesan cheese, salt & freshly ground black pepper