Amazingly Easy 15 Minute Pumpkin " Risotto "

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 2 teaspoons butter
• 1 cup chopped yellow onion
• 1/4 teaspoon ground nutmeg, to taste
• 2 teaspoons cornstarch
• 1 cup low sodium chicken broth or 1 cup vegetarian broth
• 3 tablespoons dry wine
• 2/3 cup canned pumpkin (not pumpkin pie mix)
• 4 cups cooked rice
• 1/2 cup grated parmesan cheese
• salt & freshly ground black pepper

Recipe

• 1 in a large saucepan, melt the olive oil and butter together over medium high heat. add onion and nutmeg and cook, stirring often, until the onion is limp, about 5 minutes.
• 2 in a bowl, whisk together the cornstarch and a little of the chicken broth until there are no lumps.
• 3 to the saucepan with the cooked onions, add the remaining broth, wine, pumpkin, and already-cooked rice.
• 4 gradually add the cornstarch mixture while stirring continually, then increase heat to high and allow to come to a boil (still while stirring), about 3-4 minutes.
• 5 put the cover on the saucepan and remove from heat, then let stand for 5 minutes.
• 6 stir in the grated parmesan cheese (reserving some for garnish, if you like). season to taste with salt and freshly ground black pepper.
• 7 note: add chicken or vegetarian broth if the consistency isn't what you'd like.