- 1 onion. diced
- 1 tbsp olive oil
- 2 cups arborio (risotto) rice
- 1 cup white wine
- 4 cups vegetable broth
- 1 cup canned pumpkin
- 1 tsp fresh ginger, grated or minced
- 1 tsp nutmeg
- 1 tbsp chopped fresh basil
- 1 tbsp margarine
- salt and pepper to taste
PREPARATION:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine.Start to add the vegetable broth, 1/2 cup at a time.
Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
From vegetarian.about.com
2 comments:
How many servings that the recipe yield?
I have a large family and I want to make this for Thanksgiving.
While I don't recall the exact number of servings, generally 2 cups of arborio rice serves 4 people as a mail course.
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