Meatless Friday: Pumpkin Risotto

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meatless friday redesignI don’t know about you, but I am kind of happy Thanksgiving is over. Don’t get me wrong; I love to cook, but that was the cooking marathon of cooking marathons. Now it is time to enjoy the leftovers.

After Thanksgiving I had a few extra cans of pumpkin puree. I also had some rice in the cabinet and decided to make this yummy Pumpkin Risotto. If need be you can substitute the wine for broth, but I love it in the recipe.  This dish is not hard, it just requires a bit of patience. For me, stirring a pot gives me comfort and with risotto that is exactly what you do.

This Risotto is full of comforting goodness. You can make this as a main or side dish. If you love pumpkin you will love this.

risotto

PUMPKIN RISOTTO

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INGREDIENTS:

5 cups vegetable stock
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1 cup arborio rice
1/2 cup dry white wine
1/8 teaspoon nutmeg
1 15-ounce can pumpkin puree
5 tablespoon Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

DIRECTIONS:

In a medium stock pot add the stock and allow to simmer. Put it on the back burner on low. In a non stick pan add oil and onions. Allow onions to sweat and cook until they turn translucent. Add the garlic and cook another minute or two. Add the rice and coat well. Add the wine and cook on medium until wine has evaporated. Slowly add the stock a ladle at a time allowing the rice to absorb most of the liquid before adding more.Continue adding stock until rice is tender. Add nutmeg, pumpkin, cheese, salt and pepper. Stir until mixture is hot. Serve immediately.

Peace be with you,

Veronica

pumpkin risotto feature

You can find all our Meatless Friday featured recipes here.

Copyright 2015 Veronica Gantley.
Photos courtesy of My Catholic Kitchen; all rights reserved.

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