Pumpkin and Cranberry Risotto

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Preparation time: 15
Cooking time: 45

Serves: 4


32+ oz chicken or vegetable broth, divided
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup Pumpkin or Squash puree
1/2 cup Sweetened Dried Cranberries
1/4 cup grated Parmesan Cheese
Salt and white pepper to taste
Additional grated Parmesan cheese, if desired


BRING chicken broth to a boil in medium saucepan. Reduce heat to low; keep warm.

MELT butter and oil in large saucepan over medium-high heat. Add onion; cook, stirring frequently, for 2 minutes. Add rice; cook, stirring frequently, for 2 minutes. Add wine; simmer, stirring frequently, until all liquid is absorbed. Stir in pumpkin.

ADD 3/4 cup chicken broth to rice. Reduce heat; simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but still firm to the bite and mixture should be creamy. This should take about 20 to 25 minutes. Stir in sweetened dried cranberries and cheese. Add salt and pepper to taste. If desired, garnish with additional Parmesan Cheese.

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