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Liven up your autumn meal with this great
pumpkin and cranberry dish.
Pumpkin
and Cranberry Risotto
- 2 (14.5-ounce) cans chicken
broth - divided use
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup LIBBY'S® 100% Pure Pumpkin
1/2 cup OCEAN SPRAY® CRAISINS® Original Sweetened Dried
Cranberries
1/4 cup freshly grated Parmesan cheese
Salt and white pepper to taste
Additional freshly grated Parmesan cheese, if desired
- Bring chicken broth to a boil in medium
saucepan. Reduce heat to low; keep warm.
- Melt butter and oil in large saucepan
over medium-high heat. Add onion; cook, stirring frequently,
for 2 minutes. Add rice; cook, stirring frequently, for 2 minutes.
Add wine; simmer, stirring frequently, until all liquid is absorbed.
Stir in pumpkin.
- Add 3/4 cup chicken broth to rice. Reduce
heat; simmer, stirring frequently, until absorbed. Continue adding
broth, 1/2 cup at a time, allowing each addition to be absorbed
before adding more broth. Rice should be tender but still firm
to the bite and mixture should be creamy. This should take about
20 to 25 minutes. Stir in sweetened dried cranberries and cheese.
Add salt and pepper to taste. If desired, garnish with additional
Parmesan Cheese.
Makes 12 servings.
Recipe and photograph provided
courtesy of Ocean Spray Cranberries, Inc.
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