Pumpkin Risotto
  • 1 onion. diced
  • 1 tbsp olive oil
  • 2 cups arborio (risotto) rice
  • 1 cup white wine
  • 4 cups vegetable broth
  • 1 cup canned pumpkin
  • 1 tsp fresh ginger, grated or minced
  • 1 tsp nutmeg
  • 1 tbsp chopped fresh basil
  • 1 tbsp margarine
  • salt and pepper to taste
  1. Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine.
  2. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
  3. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.