Pumpkin Risotto

12 ingredients
1 steps

Ingredients

  • 2 Tablespoons Butter
  • 1 cup Onion, Diced
  • 2 cloves Garlic, Finely Minced
  • 1 cup Arborio Rice
  • 1/2 cups Pureed Pumpkin
  • 3 cups Chicken Stock
  • 1 whole Bay Leaf
  • 1/8 teaspoons Ground Thyme
  • 1/8 teaspoons Poultry Seasoning
  • Salt And Pepper, to taste
  • 1/4 cups Grated Parmigiano Reggiano Cheese
  • 3 Tablespoons Heavy Cream

Directions

  1. 1
    Preheat a large skillet with high sides over medium heat. Melt butter and saute onions until translucent, 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Pour in arborio rice and stir to coat all grains in the butter. Pour in the pumpkin puree and about one cup of chicken stock as well as all the spices. Stir until water has been absorbed. Continue in this fashion until no stock is left and risotto is thick. Right before serving, add in cheese and cream. Serve immediately with more cheese, if desired.

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