Amazingly Easy 15 Minute Pumpkin " Risotto "

Ingredients

• 1 teaspoon olive oil
• 2 teaspoons butter
• 1 cup chopped yellow onion
• 1/4 teaspoon ground nutmeg, to taste
• 2 teaspoons cornstarch
• 1 cup low sodium chicken broth or vegetarian broth
• 3 tablespoons dry white wine
• 2/3 cup canned pumpkin (NOT pumpkin pie mix)
• 4 cups cooked white rice
• 1/2 cup grated parmesan cheese
• salt & freshly ground black pepper

Directions

1. 1

   In a large saucepan, melt the olive oil and butter together over medium high heat. Add onion and nutmeg and cook, stirring often, until the onion is limp, about 5 minutes.

2. 2

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

3. 3

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

4. 4

   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.

5. 5

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

6. 6

   Stir in the grated parmesan cheese (reserving some for garnish, if you like). Season to taste with salt and freshly ground black pepper.

7. 7

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