Pumpkin Risotto: Spice it Right

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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

1 Comment

Comments are closed.