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Categories:
vegetable broth olive oil onion clove garlic rice pumpkin puree salt nutmeg freshly ground pepper fresh sage
Viewed: 9 - Published at: 8 years agoIngredients
- 4 cups To 5 Cups Vegetable Broth, Or As Needed
- 2 Tablespoons Olive Oil
- 1/2 heads Onion, Chopped
- 1 clove Garlic, Minched
- 1 cup Arborio Rice
- 1 cup Pumpkin Puree
- 1 teaspoon Sea Salt
- 1/8 teaspoons Nutmeg
- 1 pinch Freshly Ground Pepper, to taste
- 1 Tablespoon Fresh Sage, Chopped
Method
- In a medium saucepan, heat broth over a low flame until needed.
- In a large skillet, add oil over a medium-high heat. Saute onion until transparent. Add garlic and saute for 1 minute.
- Add rice and 1 cup of broth, reducing heat to low to let broth simmer. Stir often, cooking until liquid is absorbed into rice then add another cup of broth. Continue stirring, adding 1 cup of broth at a time until the rice is tender.
- Stir in pumpkin, salt and nutmeg. Season with pepper and stir until everything is hot. Stir in sage and remove from heat.
