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Pumpkin Risotto
pumpkin Risotto Yum
2 tbsp butter
3 tbsp Cento Extra Virgin Olive Oil
1 onion, finely chopped
2 cloves Bellino Garlic Cloves, crushed
1 can Cento Mushrooms Stems and Pieces (4oz)
1 1/2 cups Bellino Arborio Rice
1 cup pumpkin, diced
3 1/2 cups Cento Low Sodium Chicken Broth, warmed
1/2 cup Cento Parmesan Cheese
Salt and Cento Ground Black Pepper, to taste
1/2 cup chopped fresh parsley (optional)


In a large pan sauté onions and garlic in 1 tbsp butter and 3 tbsp olive oil for 2-3 minutes. Keep the rest of the butter in the refrigerator to stay cold. Add 1 cup of rice. Stir for 2-3 min. Stir in the pumpkin and mushrooms. Add ¼ cup increments of heated broth to the pan, stirring constantly until the ¼ cup absorbs, then add the next one. Continue the process for 15 minutes, the rice should be al dente. For creamy texture, add butter and cheese to risotto. Remove from heat and allow to rest for 2-3 minutes. Stir vigorously for ~2 min. Add salt and pepper to taste. Serve immdiately. Serves 4.
prep cook servings
Prep
10 mins
Cook
37 min
Servings
8-10
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