Pumpkin Risotto

Name: Pumpkin Risotto
Cuisine: Italian
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; NanoBond 3qt Soup Pot

Recipe courtesy of The Salty Cooker

Rated 5.0 stars by 3 users

Cuisine

Italian

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

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Directions

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