Liven up your menu with this colorful Pumpkin and Cranberry Risotto. It's great for everyday and entertaining.
- 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
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.
Review This Recipe
Good twist on traditional squash risotto. I like the tart cranberries.
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