Serves 4 Difficulty
1 onion, chopped 2 shallots, minced 1/2 cup dry white wine 2 cups aborio rice 6 cups gf chicken broth 1 cup parmesan cheese, finely grated Salt and pepper 1 cup canned pumpkin puree 1 Tablespoon butter Dash of nutmeg
In a large, heavy saucepan heat oil over medium-high heat. Add shallots and onions; saute until translucent. Add rice and saute, stirring about 5 minutes. Add wine and allow to cook off for 1-2 minutes. Reduce heat to low and add chicken broth, 1 cup at a time. Cook after each broth addition until liquid is absorbed and then add more broth. When risotto is almost done and after last broth addition, add pumpkin and let cook until risotto is a creamy consistency. Add parmesan cheese and stir to melt and until well blended. Stir in butter and serve.
This delicious velvety risotto is actually pretty easy to make. It just takes a little time and attention.