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Pumpkin And Apple Risotto

Pumpkin And Apple Risotto
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Pumpkin And Apple Risotto Recipe, How To Make Pumpkin And Apple Risotto Recipe

How to makePumpkin And Apple Risotto?How to cookPumpkin And Apple Risotto?Learn the recipePumpkin And Apple Risottoby vahchef.For all recipes visit

About Recipe

How to make Pumpkin And Apple Risotto

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Pumpkin And Apple Risotto
Author : Vahchef
Main Ingredient : Apple
Servings : 0 persons
Published date : November 10, 2016

Ingredients used in Pumpkin And Apple Risotto
• Baked pumpkin -- pureed, see recipe - 2 cup.
• Apple cider -- or apple juice - 2 cup.
• Olive oil -- divided - 2 teaspoons.
• Arborio rice - 2 cup.
• Hot water -- divided, - 2 1/2 cup.
• Chopped onion - 1/2 cup.
• Peeled apples -- seeded and diced - 1/2 cup.
• Roasted red bell pepper -- peeled - 1/4 cup.
• Scotch bonnet chili - 1/2 cup.
• Roasted poblano chili -- - 1/4 cup.
• Ground cinnamon - 1/2 teaspoons.
• Ground allspice - 1/4 teaspoons.
• Fresh marjoram - 2 teaspoons.
• Salt - 1 teaspoons.
• Freshly ground black pepper - 3/4 teaspoons.
• Pumpkin seeds - 1/4 cup.
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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