Pumpkin Risotto

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Pumpkin Risotto

Recipe courtesy of The Salty Cooker
Cuisine

Italian

Category

Side Dish

-

Ingredients

  • 2 tsp minced garlic
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/8 tsp ancho chili powder
  • 1/2 tsp pumpkin seasoning
  • 1 1/2 cups arborio rice
  • 1 cup of heavy cream
  • 3 cups vegetable broth
  • 1 cup of pumpkin puree
  • 2 tbsp butter

Products to Use:

  • NanoBond 3qt Soup Pot

Directions

  1. Heat your grill to 400ºF-450ºF
  2. To your NanoBond Saucepan, add the butter, garlic, and arborio rice.
  3. Once the butter is melted add the seasonings, pumpkin puree and the broth and cook for approximately 8-10 minutes.
  4. Once most of the liquid is gone and the rice is almost completely cooked add the heavy cream.
  5. Cook for an additional 10 minutes (or until risotto is thickened and cooked) and enjoy!