Currant Pumpkin Risotto
Prep time: 20 minutes
Cook time: 20 minutes INGREDIENTS
1 container (32 ounces) chicken broth
1/2 cup water
2 tablespoons butter
1/2 onion, diced
1 1/2 cups Arborio rice*
1/4 teaspoon ground ginger
1 cup pumpkin puree**
3 tablespoons black currants or raisins
1/2 cup finely grated Parmesan cheese, plus extra for garnish
Salt and pepper, to taste *Tip:
Arborio is rounded, medium-grained Italian rice that is traditionally used for risotto because it is firm and creamy when cooked. You should be able to find it in the regular rice section of your local grocery store or in the international foods aisle. **Tip:
Can’t find pumpkin puree? Butternut squash works just as well. Cut one in half lengthwise, then scoop out and discard the seeds. In a microwave-safe baking dish, place cut-side-down with 1/4 cup water. Cover with plastic wrap, then cook on high for 10-12 minutes or until tender. Scrape out flesh with a fork and use in place of pumpkin puree. INSTRUCTIONS
1. Combine chicken broth and water in a saucepan. Warm over medium heat, then reduce to low and keep hot while you proceed.
2. In a large saucepan or Dutch oven, melt butter over medium heat. Add onion, then cook, stirring, until onions are translucent, about 5 minutes. Add rice, then cook, stirring, for 3 minutes.
3. Add 1 cup of the warm broth to the rice mixture. Cook, while stirring, until the rice absorbs all the liquid. Repeat until all of the broth has been added and absorbed—about 20 minutes.
4. Stir in ground ginger, pumpkin puree, currants and Parmesan cheese. Season with salt and pepper. Sprinkle with additional Parmesan cheese, then serve.
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