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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Love pumpkin and look for ways to incorporate the vitamin rich veggie into our diet. Ingredients:
3 tbsp. of olive oil |
1 tbsp. of butter |
1 large yellow spanish onion, chopped quite small |
1 package of dried imported mushrooms, soaked in hot water and minced-i like the white polish ones |
1 3/4 cups of arborio rice |
1 and 1/2 tbsps of fresh ginger, grated on micro-plane |
1/4 to1/2 teaspoon of cayenne |
1/4 tsp of nutmeg |
1 can of pumpkin puree, not pie filling |
1/4 cup of white wine |
1 quart of veggie stock |
1 cup of parmesan cheese |
Directions:
1. Heat oil and butter in large saute pan.
2. Heat wine and vegetable stock in large sauce pan.
3. Cook onions in oil/butter until translucent.
4. Add uncooked rice and toss until coated with oil and butter.
5. Add mushrooms, ginger, cayenne, nutmeg and few large pinches of sea salt.
6. Add a large ladle of hot wine and broth, stir until rice absorbs most of liquid.Repeat two more times
7. Add the pumpkin puree.
8. Cook another five minutes.
9. Stir in cheese and serve.
10. Can add one Tbsp. of butter for extra creaminess.
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