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Description : Pumpkin And Apple Risotto Recipe made easy, learn how to make Pumpkin And Apple Risotto Recipes at home.

Recipe of Pumpkin And Apple Risotto
Ingredient Name	Unit	Quantity

chopped onion	cup	1/2
fresh marjoram	tsp	2
olive oil -- divided	tsp	2
pumpkin seeds	cup	1/4
salt	tsp	1
apple cider -- or apple juice	cup	2
arborio rice	cup	2
baked pumpkin -- pureed, see recipe	cup	2
freshly ground black pepper	tsp	3/4
ground allspice	tsp	1/4
ground cinnamon	tsp	1/2
hot water -- divided,	cup	2 1/2
peeled apples -- seeded and diced	cup	1/2
roasted poblano chili --	cup	1/4
roasted red bell pepper -- peeled	cup	1/4
Scotch bonnet chili	cup	1/2
Directions \| How to make Pumpkin And Apple Risotto

Place 1 cup pumpkin puree in saucepan with cider or juice. Bring to a simmer, cook until hot, about 2 minutes. Set aside, keep warm. In separate saucepan, heat half of oil over medium-low heat. Add rice; saute until each grain is coated with oil. Stir in 2 cups hot water; bring to simmer. continue cooking and stirring until most of the water is absorbed. Add pumpkin-cider mixture 1/4 cup at a time, alternating with remaining hot water, stirring and cooking slowly between each addition until liquid is absorbed and rice is al dente, about 20 minutes. Remove from heat; keep warm. In medium saute pan, heat remaining oil over medium-low heat. Saute onion until soft, about 2 minutes. Add apple; cook 1 t0 2 minutes more. Stir in bell pepper, chilies, dry spices and reamining pumpkin puree. Stir mixture into hot rice. Just before serving, stir in pumpkin seeds and adjust seasoning. Makes 8 to 10 servings.

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