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Pumpkin Risotto II

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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Cook pepper and onion in oil in skillet over medium-high heat until soft.
  2. Add rice; stir 2 to 3 minutes.
  3. Stir in broth. Cook, uncovered, stirring constantly, until broth is absorbed.
  4. Combine water and pumpkin; stir well. Continue stirring and adding pumpkin mixture, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, 20 to 25 minutes.
  5. Stir in bacon, salt, white pepper and pie spice. Stir 1 to 2 minutes.
  6. Serve immediately.

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