Pumpkin Risotto - #foodbyjonister
This pumpkin risotto recipe is vegetarian, gluten-free and easy to make! It's a lighter main or side dish for your dinner table.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodbyjonister.com.
Ingredients
- Extra Virgin Olive Oil: 2 Tablespoons
- Shallots: 2 medium sized
- Garlic Cloves: 2
- Kabocha Squash (Pumpkin): 2 cups, cubed
- Kosher Salt: 1 teaspoon
- Freshly Ground Pepper: 0.5 teaspoon
- Nutmeg: 0.25 teaspoon
- Arborio Rice: 1.5 cups
- White Wine (I use Sauvignon Blanc): 0.3 cup
- Thyme (dried or fresh): 1 teaspoon
- Low Sodium Chicken or Vegetable Broth: 4 cups
- Pomegranate Seeds: 2 Tablespoons
- Goat Cheese: 2 Tablespoons
- Fresh Thyme Leaves: 1 teaspoon
- Micro Greens: 2 Tablespoons
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