Ingredients

How to make it

  • Warm olive oil in a large, heavy saucepan over medium heat. Add onion and wine and cook, stiring constantly until onions are translucent and the white wine is reduced. Add the rice and cook, stirring for about 3 minutes, until every grain is coated with the liquid.
  • Add 1 cup of stock and stir until the liquid is absorbed. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all liquid is absorbed before adding more stock. When half the stock has been added, add pumpkin puree. Continue to add stock and cook until the rice is tender and creamy, about 15 to 20 minutes. Remove from heat, stir in butter and parmesan and toasted almonds.

Reviews & Comments 2

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  • nuitblanche 15 years ago
    Oh thank you! I have been looking for a pumpkin risotto since last fall. Can't wait to try this!
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    " It was excellent "
    jencathen ate it and said...
    I love pumpkin!
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