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Sunday, April 25, 2010

Pumpkin Ricotta Risotto

2/3 c canned unsweetened pumpkin puree
1/2 c ricotta cheese
Olive Oil
1 c Arborio Rice
1/2 tsp salt
3 c broth - chicken or vegetable

Combine pumpkin puree with ricotta cheese. Stir mixture until the two ingredients are thoroughly blended and set aside.

Lightly coat saute pan with olive oil and heat. Add rice and stire until lightly coated in oil. Add salt and then broth one cup at a time, stirring constantly. Make sure all water is absorbed before adding the next cup. Continue stirring until risotto is creamy.

When risotto is done, immediately combine with pumpkin-ricotta mixture. Stir thoroughly, ensuring that all of the risotto is coated.

Serve with salad or green beans.

Serves 4.

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