Print Recipe

Pumpkin and Cranberry Risotto

Pumpkin and Cranberry Risotto recipe

Liven up your holiday meal with this great pumpkin and cranberry dish.

Recipe Ingredients

Method

  1. Bring chicken broth to a boil in medium saucepan. Reduce heat to low; keep warm.
  2. Melt butter and oil in large saucepan over medium-high heat. Add onion; cook, stirring frequently, for 2 minutes.
  3. Add rice; cook, stirring frequently, for 2 minutes.
  4. Add wine; simmer, stirring frequently, until all liquid is absorbed. Stir in pumpkin.
  5. Add 3/4 cup chicken broth to rice. Reduce heat; simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but still firm to the bite and mixture should be creamy. This should take about 20 to 25 minutes.
  6. Stir in sweetened dried cranberries and cheese.
  7. Add salt and pepper to taste.
  8. If desired, garnish with additional Parmesan Cheese.

Prep:15 mins | Cooking: 26 mins | Yield: 6 servings

Reprinted with permission from Ocean Spray Cranberries.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.