Cheesy Pumpkin Risotto
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Recipe Summary Cheesy Pumpkin Risotto
I had pumpkin risotto as a side dish at a local restaurant. It was delicious, so I inquired about its ingredients and preparation and was able to devise my own recipe based on the hints from the restaurant.Ingredients | Rizoto Receptas2 tablespoons butter1 cup chopped sweet onion¾ cup Arborio rice½ cup Sauvignon Blanc wine4 cups simmering hot chicken broth, divided½ cup canned pumpkin puree½ cup grated Gruyere cheese¼ cup grated Parmesan cheese¼ teaspoon ground nutmeg¼ teaspoon cayenne pepperfresh ground black pepper to tasteDirectionsMelt butter in a large saucepan over medium-high heat. Saute sweet onion in melted butter until soft and translucent, 5 to 7 minutes; add rice and continue to cook, stirring frequently, until fragrant, about 2 minutes more.Pour Sauvignon Blanc over the rice mixture; cook, stirring frequently, until the rice has absorbed the wine, 5 to 7 minutes.Stir 1 cup chicken broth into the rice mixture; cook, stirring frequently, until the broth is absorbed, 5 to 7 minutes. Continue with remaining broth, 1 cup at a time.Remove saucepan from heat to add pumpkin puree, Gruyere cheese, Parmesan cheese, nutmeg, and cayenne pepper into the rice mixture, stirring until the cheese is melted and the mixture is smooth.Info | Rizoto Receptasprep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 6 servings
TAG : Cheesy Pumpkin RisottoMain Dish Recipes, Rice, Risotto Recipes,