Creamy Pumpkin Risotto

1. 1

   Melt the butter in a large saucepan over medium heat. Add the onion and cook until tender; add the garlic and rice and saute for about 1 minute.

2. 2

   Add 2 cups of the chicken broth, the salt, pepper, and nutmeg; cover and simmer for 10 minutes.

3. 3

   Add the remaining 1/2 cup broth and the pumpkin, and cook for another 5 minutes. The rice will be tender and slightly moist; remove from the heat and stir in the cheese and cream.

4. 4

   Adjust the seasoning before serving.

No additional tips available.