
Servings |
Yields 4 Servings
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- 4 cups hot water
- 4 teaspoons vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 white onion finely chopped
- 2 cloves garlic minced
- 8 Button Mushrooms sliced
- ½ cup parsley chopped for garnish
- 1 cup uncooked carnaroli rice
- 1 cup pure pumpkin puree
- ½ cup shredded Parmesan cheese
- 1 teaspoon Salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sage
- 6 ripe tomatoes diced
- 2 cloves of garlic minced
- 6-8 fresh basil leaves chiffonade
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon Salt
- 1/2 teaspoon black pepper
- in Heat oila pot over medium- high heat.
Ingredients
Pumpkin Risotto
Bruschetta
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- Heat oil a pot over medium- high heat. Add the onion and garlic and gently cook until the onion is tender. Stir in the rice, stirring frequently, for about 2 minutes. Then add the pumpkin, mushrooms, vegetable stock and seasoning mix.
- Stir in 1 cup of water and reduce heat to medium. Continue adding broth mixture, 1 cup at a time, allowing each additional cup to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy.
- Stir in the parmesan cheese and butter until melted. Garnish with parsley and serve immediately.
- Toss the diced tomatoes with the garlic, olive oil, vinegar, basil, salt and pepper. Serve on bread crackers or toasted baguettes.