When paired with poultry or beef, this pumpkin risotto recipe makes an excellent side dish or main meal!

Note: adapted from a recipe by Chef Amy Barnes.

Ingredients:

• 1 tablespoon of olive oil
• 1 cup of arborio rice
• 1 teaspoon of ground ginger
• 1 teaspoon of minced garlic
• 1 teaspoon of chopped parsley
• 1 teaspoon of cinnamon
• 1 cup of pumpkin puree
• 1 cups of low-sodium chicken broth
• ½ teaspoon of salt
• ¼ cup Parmesan cheese

Directions:

1. Make sure an oven is preheated to 400 degrees Fahrenheit.
2. Heat 1 tablespoon on olive oil over medium heat in a large saucepan that is oven safe.
3. Add 1 cup of Arborio rice and allow to cook, stirring sometimes, for about 2 minutes until it takes on a lightly toasted appearance.
4. Add the ginger, garlic, parsley, cinnamon, pumpkin puree, chicken broth, and salt; stir until thoroughly incorporated.
5. Put the sauce pan on a baking sheet and place it in the oven.
6. Bake, uncovered, for about 40 minutes, until the risotto reaches a creamy consistency.
7. Stir in ¼ cup of chicken broth and ¼ cup of Parmesan cheese just before serving.
8. Top with additional Parmesan cheese, as well as parsley.

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