This recipe is absolutely divine!! It does take a little bit of effort in terms of stirring constantly, but ultimately it is a really luxurious dish that every home-cook can master and make their own!
This version is using the pumpkin puree, clarified butter, and two spice blends from the fall kit. It is a really nice way to enjoy a classic dish with fall flavours!
Top with some fresh Parmesan cheese and roasted squash for a nice texture - I didn't do the squash on mine and it was my only regret (update coming soon!).
INGREDIENTS|
1 tbsp oil 1 shallot 2 garlic 2 cups arborio rice 2 tbsp veggie cure, separated 1 cup dry white wine 5 – 6 cups stock 2 tbsp clarified butter 2 tbsp pumpkin puree 1 tsp sage medley ½ tsp pumpkin spice ½ cup finely shredded fontina cheese ½ cup freshly grated Parmesan |
METHOD
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