I am amazed at the many different ways pumpkin puree can be used. I normally would have bought a real pumpkin, cut it up, cooked it and pureed it myself, but with the confined space in the motor home, I have decided to use simply canned pumpkin puree.
This recipe was a great way to kick off pumpkin week.
Makes 2-3 servings
1/4 cup finely chopped onion
1 small red bell pepper, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 cup arborio rice
3 cups chicken stock (or vegetable stock)
1/2 cup dry white wine
a generous 1/3 cup grated Parmesan cheese
1 cup pumpkin puree
salt and pepper to taste
chopped scallions for garnish
In a small pot heat the chicken stock and white wine and keep warm over low heat.
In a skillet heat the olive oil over medium heat and saute onion, bell pepper and garlic until the onions begin to soften. Now add in the rice and saute until it begins to look translucent. Begin adding 1 cup of the stock/wine mixture to the rice. As it cooks, continue to stir so that the rice doesn't stick to the bottom of the pan. Once most of the liquid is absorbed, add another cup of the warm stock/wine mixture. Continue until the rice is fully cooked adding a cup of stock at a time and stirring until absorbed. Be sure to test the rice by tasting and seeing if the center of the grains are still hard. If you run out of stock/wine before they are tender, add a little water. Once the rice is tender, stir in the cheese and pumpkin.
Serve hot with the sliced scallions on top.
Barely adapted from A Beautiful Mess.com