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Quick Pumpkin Risotto

From the kitchen of Melissa ColemanAn unforgettably delectable dish to serve your friends and family. This recipe is filled with the vibrant flavors of the season.

INGREDIENTS
  • 2 tbsp. olive oil
  • 1/4 cup sweet onion
  • 1 clove garlic, minced
  • 2 sprigs of sage
  • 2 sprigs of thyme
  • 1/2 cup pumpkin puree (or other winter squash)
  • 1/2 cup broth of your choice
  • 1/4 cup cream
  • 1/4 cup grated parmesan
  • Kosher salt
  • Nutmeg, grated
  • 2 packages SEEDS OF CHANGE®
DIRECTIONS
  1. To make the quick risotto, heat 2 tablespoons of olive oil on medium-low heat in a sauce pan.

  2. Add in ¼ cup finely chopped sweet onion.

  3. Cook until translucent, about 2 minutes.

  4. Add 1 clove of minced garlic and cook for 30 seconds longer.

  5. Stir in a couple springs of sage and thyme, ½ cup pumpkin puree (or other winter squash puree), ½ cup broth, ¼ cup cream, ¼ cup grated parmesan, ¾ teaspoon kosher salt, and a couple fresh grates of nutmeg.

  6. Allow to cook for about 5 minutes, stirring continually.

  7. Pour in two pouches of SEEDS OF CHANGE® Seven Whole Grains.

  8. Cook on low an additional 5 minutes to coat and heat the rice.

  9. Remove herb sprigs and serve.