Pumpkin and Cranberry Risotto

By: Ocean Spray

This easy risotto recipe will give you a yummy, creamy dish the whole family will love. Pumpkin and cranberry risotto takes the best flavors of the season and combines them in one wonderful dish. Enjoy this dish for Thanksgiving or anytime.

Ingredients

2 14 1/2 ounce cans reduced sodium chicken broth
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 cup dry white wine
1 cup Ocean Spray Craisins Orignal Dried Cranberries
1/4 cup grated Parmesan cheese
salt to taste
white pepper to taste
additional grated Parmesan cheese, if desired
1 1/2 cup Arborio rice
1 cup LIBBY'S® 100% Pure Pumpkin

Instructions

Bring chicken broth to a boil in a medium saucepan. Reduce heat to low; keep warm.
Melt butter with oil in large saucepan over medium-high heat. Add onion; cook for 2 minutes, stirring frequently. Add rice; cook for 2 minutes, stirring frequently.
Add wine; simmer until all liquid is absorbed, stirring frequently. Stir in pumpkin.
Add 3/4 cup chicken broth to rice. Reduce heat; simmer until absorbed, stirring frequently. 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.
Stir in dried cranberries and cheese. Add salt and pepper to taste. If desired, garnish with additional Parmesan cheese.