Pumpkin Risotto
Ingredients - 32 ounces vegetable broth - 1 cup pumpkin puree - 3 tablespoons olive oil - 1 onion, diced - 1 cup arborio rice - ½ cup white wine - ¼ teaspoon
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at mortonbassett.com.
Cooking tools:
- Stove
- Pot
- Skillet
- Whisk
- Ladle
- Wooden spoon
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 32 ounces vegetable broth
- 1 cup pumpkin puree
- 3 tablespoons olive oil
- 1 onion, diced
- 1 cup arborio rice
- ½ cup white wine
- ¼ teaspoon Morton & Bassett Ground White Pepper
- 1 teaspoon Morton & Bassett Rosemary
- 1 tablespoon honey
- 2 tablespoons butter
- 1 cup Parmesan cheese, grated, plus 2 tablespoons for garnish
- ½ cup bacon bits
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Pumpkin Risotto – The Spice Way - Nature with Benefits
thespiceway.com
Pumpkin Risotto at foodious.com
foodious.com
PUMPKIN RISOTTO | Untested Recipes
umami.recipes
Pumpkin Risotto
annesitaly.com
Pumpkin Risotto
coolinarco.com
Pumpkin Risotto
threemanycooks.com
Pumpkin Risotto by Reed Dunn
foodsocial.io
Pumpkin Risotto Recipe - Los Angeles Times
latimes.com