Ingredients
- 2 tbsp Butter
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 White Onion, finely chopped
- 2 Bellino Whole Garlic Cloves, crushed
- 1 1/2 cups Bellino Risotto Arborio Rice
- 1 cup Pumpkin, diced
- 1 can Cento Mushroom Stems Pieces (8 oz)
- 3 1/2 cups Cento Lower Sodium Chicken Broth, warmed
- 1/2 cup Parmesan Cheese
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/4 cup Fresh Parsley, chopped (optional)
Directions
Sauté onions and garlic in olive oil and one tablespoon butter for 2-3 minutes in a large pan. Add rice and stir for 2-3 minutes, then stir in pumpkin and mushrooms. In ¼ cup increments, add heated broth to pan, stirring continuously until fully absorbed. Repeat process for 15 minutes until desired consistency is reached. For a creamier texture, add remaining butter and parmesan cheese to risotto. Remove from heat and let rest for 2-3 minutes. Add salt and pepper, to taste, and serve immediately. Serves 4.
