Pumpkin Risotto

We have a pumpkin risotto product in store. In the interest of quality control, I naturally had to make some.

Fantastic! The hardest thing about risotto is choosing the right rice. With it prepacked like this, that's taken care of. The next hardest thing is the stirring, and that's all on you. Even if you burn a little bit on the bottom, it's still delicious.

Pumpkin Risotto

1 pkg pumpkin risotto
1/4 cup Olive Oil, Porcini
1 qt broth, any kind
1 cup chopped dried mushrooms, optional
1 cup pureed pumpkin, optional

In a large pan, heat the olive oil to a low medium heat. Add in the risotto mixture, mushrooms and enough broth to cover. Let simmer. Stir occasionally, add more broth as needed to keep everything covered. Add the pumpkin in the last 5 minutes or so.

Total cooking time should be around 20-30 minutes. The rice will be tender, but not squishy. Serve with a sprinkle of salt and an optional sprinkle of cheese.