Pumpkin Risotto: Spice it Right

Ingredients from Grocer

1 cup Arborio rice

1 cup fresh Roasted diced butternut squash

1 tablespoon olive oil

1 (32-oz) chicken broth

2 tablespoons unsalted butter

1/2 cup shredded Parmesan cheese

Ingredients from TSTE (The Spice & Tea Exchange)

1/8 teaspoon ground allspice

1/8 teaspoon ground clove

1/8 teaspoon ground ginger

2 oz. pumpkin powder



1. Dissolve first 4 ingredients into room temp chicken broth

2. Heat olive oil in a large skillet over medium-high heat. Cook rice and stir for a

few minutes to toast rice. Stir in seasoned water, and bring to a boil, then

reduce heat to medium-low. Cover, and simmer for 20 minutes.

3. Remove from heat, cover, and let stand for 5 minutes.

4. Stir in the Parmesan and  Roasted butternut squash

Filed in: News, NOLA Flavor

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