Ingredients
- null 2 cups cubed pumpkin; skin removed ⅓ cup pumpkin puree
- null 1 shallot, finely chopped
- null 3 tbsp olive oil, divided
- null 1 ½ cup RiceSelect® Arborio Rice
- null ¼ cup dry white cooking wine
- null 3 cups vegetable stock
- null 1 tbsp dried rosemary
- null ¼ cup Parmesan cheese, shredded
- null ½ tsp salt
- null ¼ tsp pepper
Instructions
- Add 1 tbsp olive oil to a large pot over medium heat and add the shallot. Cook for 5 minutes, stirring occasionally.
- Add the pumpkin, rosemary, salt, pepper, and 2 tbsp olive oil and stir, cooking for another 5 minutes.
- Add the rice and stir for a few minutes to slightly brown.
- Add the cooking wine and simmer for 2 minutes.
- Add half of the vegetable stock, pumpkin puree, and boil until the rice absorbs it, then add the other half and repeat. Stir occasionally.
- Once all of the stock is absorbed (about 25 minutes), stir in the Parmesan cheese. Cover and let stand for 10 minutes before serving.