Pumpkin Risotto

Ingredients

1/4 cup finely chopped onion
1 small finely chopped red bell pepper
3-4 cloves minced garlic
2-3 tbsp olive oil
1 cup arborio rice
3 cups stock (vegetable or chicken is preferred)
1/2 cup wine (red or white)
a generous 1/3 cup grated parmesan cheese
1 cup pumpkin puree
salt and pepper to taste
a few chopped scallions for garnish

 

Directions:

In a pot, saute the onion, bell pepper and garlic until the onion begins to soften.

Now add in the rice and cook it begins to look translucent.

In a saucepan, heat the stock and wine over low heat.

Begin adding 1 cup of the stock/wine mixture to the rice. As it cooks continue to stir so that rice doesn’t stick to the bottom of the pan.

Once most of the liquid is absorbed add another cup of warm stock mixture. Continue until the rice is fully cooked.

*If you run out of stock  before the rice is fully cooked just add a little water. I ended up discarding about 1/4 cup of my stock as my rice didn’t end up needed the full amount.

Fickle risotto. Once done stir in the cheese and pumpkin.

Serve hot with a few scallions on top.