Ingredients
- For Cranberries:
- 1/2 cup Apple Juice
- 1/2 cup Sugar
- For Risotto:
- 1 box Reduced Sodium Chicken Broth
- 1 Tbsp Butter
- 1 Tbsp Olive Oil
- 1/2 cup Chopped Onion
- 1 1/2 cups Arborio Rice
- 1/2 cup Dry White Wine
- 1 can Pumpkin Puree, 15 oz
- 1/2 Fresh or Frozen Cranberries,sweetened
- 1/4 cup Grated Parmesan Cheese
- 1/4 cup Dry Roasted Salted Pumpkin Seed Kernels
- Salt & Pepper, to taste
- 2 Tbsp Fresh Chopped Parsley
Preparation
Step 1
Bring a small saucepan of apple juice and sugar to a boil. Add cranberries. Stir for a minute until skins pop. Remove from heat.
Bring chicken broth to a boil in a medium saucepan. Reduce heat to low.
Melt butter and oil in large deep skillet over medium-high heat.
Add onion. Cook for 2 minutes. Stir.
Add rice. Cook for 2 minutes. Stir often.
Add wine and simmer until all liquid is absorbed. Continue to stir often.
Stir in pumpkin.
Add 1/2 cup of broth to rice at a time. Reduce heat. Simmering until absorbed. Stir. Keep adding broth a 1/2 cup at a time. Stirring until liquid is adsorbed each time.
Rice should be tender. Mixture should be creamy after 25 mins. Test taste often.
Stir in cheese and seeds. Salt and pepper to taste.
Add sweetened cranberries. Stir. Garnish with fresh parsley.
Helpful Tips:
Cranberries are tart and bitter. To sweeten fresh or frozen cranberries, blanch them in a simple syrup of 1/2 cup apple juice and 1/2 cup of sugar just until skins pop. Drain and set aside. If desired, cut in half.