PUMPKIN AND CRANBERRY RISOTTO

• PREP TIME
  15 MINUTES
• COOKING TIME
  26 MINUTES
• SKILL LEVEL
  INTERMEDIATE
• MAKES
  6 
  SERVINGS

INGREDIENTS

• 2 cans (14.5 oz. each) reduced-sodium chicken 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 LIBBY'S 100% Pure Pumpkin
• 1/2 cup OCEAN SPRAY® CRAISINS® Original Dried Cranberries
• 1/4 cup grated Parmesan Cheese
• Salt and white pepper to taste
• Additional grated Parmesan cheese, if desired

INSTRUCTIONS

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.

Recipe and photo courtesy of Ocean Spray Cranberries, Inc.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.