Be sure to sign up for the weekly RV Travel Newsletter, published continuously every Saturday since 2001. Click here.

Wednesday, December 26, 2012

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.

No comments:

Free RVing News. Sign up