Amazingly Easy 15 Minute Pumpkin " Risotto "

1. 1

   In a large saucepan, melt the olive oil and butter together over medium high heat.

2. 2

   Add onion and nutmeg and cook, stirring often, until the onion is limp, about 5 minutes.

3. 3

   In a bowl, whisk together the cornstarch and a little of the chicken broth until there are no lumps.

4. 4

   To the saucepan with the cooked onions, add the remaining broth, wine, pumpkin, and already-cooked rice.

5. 5

   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.

6. 6

   Put the cover on the saucepan and remove from heat, then let stand for 5 minutes.

7. 7

   Stir in the grated parmesan cheese (reserving some for garnish, if you like).

8. 8

   Season to taste with salt and freshly ground black pepper.

9. 9

   Note: add chicken or vegetarian broth if the consistency isn't what you'd like.

* Per serving · 4 servings · Values may vary.