Pumpkin Risotto

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Pumpkin Risotto doesn’t like to get it’s photo taken. High quality risotto photos are not easy to come by.

Pumpkin, although an autumn favorite, is timeless to me. If you find a good canned pumpkin and stock up (such as my favorite trader joe’s organic canned pumpkin) you can enjoy pumpkin recipes all year long.

If you read through my recipes, you know how much I love my dutch oven. This recipe uses the trusty ol’ dutch oven to make creamy, rich risotto that doesn’t stick to the bottom of the oven. Ever happen to you before? I made a few versions of this recipe but this is the best. Like most of my recipes, this does depend of dairy to give richness and flavor, yet I do include an option to add parmesan cheese to it if you so desire.

2 tablespoons avocado or olive oil
2 shallots or 1 small onion, diced
4 cloves garlic, minced
3/4 cup arborio rice
2 cups chicken stock
1/2 cup dry white wine
1 cup pumpkin puree
salt and pepper to taste
*optional 1/4 cup grated parmesan cheese

1. Preheat oven to 300 degree F.
2. Over medium heat, sautee the minced onion in the dutch oven with the oil until soft, about 5 minutes. Add garlic and stir constantly for 1 minute to prevent from burning.
3. Add the arborio rice to the dutch oven and stir, allowing the heat to turn the rice slightly translucent.
4. Add the chicken stock, white wine, pumpkin puree, salt and pepper along with parm cheese if desired.
5. Place covered dutch oven in the oven to cook for 30-35 minutes or until the rice is cooked.


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