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.
To make the quick risotto, heat 2 tablespoons of olive oil on medium-low heat in a sauce pan.
Add in ¼ cup finely chopped sweet onion.
Cook until translucent, about 2 minutes.
Add 1 clove of minced garlic and cook for 30 seconds longer.
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.
Allow to cook for about 5 minutes, stirring continually.
Pour in two pouches of SEEDS OF CHANGE® Seven Whole Grains.
Cook on low an additional 5 minutes to coat and heat the rice.
Remove herb sprigs and serve.