Pumpkin Risotto by Reed Dunn - FoodSocial

Ingredients

• 5 cups Vegetable Broth
• 1.667 cups Arborio Rice
• 1 cup Yellow Onion
• 3 Tbsp Butter, Unsalted
• 1 Tbsp Extra Virgin Olive Oil
• 1 cup Pumpkin Purée
• 1 tsp Kosher Salt
• 1 tsp Thyme
• .5 tsp Black Pepper
• .5 tsp Nutmeg
• .25 tsp Cinnamon, Ground
• .25 cup Parmesan Cheese
• .125 cup Pecans, Roasted