Alice S Pumpkin Risotto Recipe

Ingredients for Alice S Pumpkin Risotto

• Garlic Clove
• Yellow Onion
• 2 tablespoons vegetable oil
• Arborio Rice
• 4 cups hot water
• Sugar Pumpkin
• Chicken Bouillon Cube
• Nutmeg
• Gorgonzola
• Freshly grated Parmesan cheese (to taste)

How to Make Alice S Pumpkin Risotto

1. Dissolve 1 vegetable bouillon cube in 4 cups of hot water.
2. 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).
3. Add 1 ½ cups Arborio rice and toast for 1-2 minutes, stirring constantly.
4. Gradually add the warm water/bouillon mixture to the rice, stirring continuously.
5. Stir in 1 ½ cups pumpkin puree (homemade or canned).
6. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the rice is creamy and al dente.
7. Remove from heat and stir in 4 ounces of crumbled Gorgonzola cheese until melted and creamy.
8. Serve immediately, garnished with freshly grated Parmesan cheese (to taste).