Try This Creamy, Golden Risotto

Janet Groene
Pumpkin Risotto

Two burners are needed to make this dish but clean-up is easy if you use a nonstick skillet and swish out the saucepan with a little hot water and a paper towel.
 
1-quart carton chicken broth
15-ounce can pumpkin puree (not pumpkin pie filling)
1 cup water
Medium onion, finely diced
1 teaspoon minced garlic
2 tablespoons butter
½ teaspoon each cinnamon,  ground nutmeg
2 cups arborio rice
Grated Parmesan cheese (optional)
    In a saucepan heat chicken broth, pumpkin puree and water. In a large skillet, sizzle onion and garlic in butter. Do not brown. Add the spices and stir in the rice to coat well. Continuing to stir over low/medium heat, add heated broth mixture about a cup at a time. When it is absorbed, add more broth. Continue until rice is tender and broth is gone. Serves 4. Pass the cheese shaker or top each serving with a slab of shaved Parmesan cheese.
See more of Janet Groene’s RV-ready recipes at Camp And RV Cook.