Ingredients for Alice's Pumpkin Risotto
- 2 cloves garlic, minced
- 1/2 medium yellow onion, finely chopped
- 2 tablespoons vegetable oil
- 1 1/2 cups Arborio rice
- 4 cups hot water
- 1 1/2 cups pumpkin puree
- 1 vegetable bouillon cube
- 1/4 teaspoon nutmeg
- 4 ounces crumbled Gorgonzola cheese
- freshly grated Parmesan cheese (to taste)
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How to Make Alice's Pumpkin Risotto
- Dissolve 1 vegetable bouillon cube in 4 cups of hot water.
- Sauté 1/2 medium yellow onion, finely chopped, and 2 cloves garlic, minced, in 2 tablespoons of vegetable oil in a wide-bottomed pan over medium heat until softened (about 5 minutes).
- Add 1 ½ cups Arborio rice and toast for 1-2 minutes, stirring constantly.
- Gradually add the warm water/bouillon mixture to the rice, stirring continuously.
- Stir in 1 ½ cups pumpkin puree (homemade or canned).
- Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the rice is creamy and al dente.
- Remove from heat and stir in 4 ounces of crumbled Gorgonzola cheese until melted and creamy.
- Serve immediately, garnished with freshly grated Parmesan cheese (to taste).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
3g
Fat
11g
Carbs
14g
