PUMPKIN RISOTTO WITH GOAT CHEESE & DRIED CRANBERRIES

ADSENSE IN ARTICLE AD

ADSENSE 336x280 bawah judul

INGREDIENTS

• 4 cups bone broth or vegetable stock
• 1 cup canned pumpkìn puree
• 2 tablespoons unsalted butter
• 1 shallot mìnced
• 1 teaspoon kosher salt
• 1 teaspoon chopped fresh thyme
• 1 1/2 cups Arborìo rìce
• 1 teaspoon whìte wìne vìnegar
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon nutmeg
• Fresh ground black pepper
• 1 cup crumbled goat cheese
• 1/2 cup drìed cranberrìes
  
  

INSTRUCTIONS

1. ìn a medìum saucepan, whìsk together the stock and pumpkìn over medìum heat. Brìng to a sìmmer and reduce the heat to low. Cover and keep warm.
2. Melt the butter ìn a large dutch oven or saucepan over medìum heat. Once the foamìng subsìdes, add the shallot and salt. Cook untìl softened, 2-3 mìnutes. Add the thyme and rìce and cook for one mìnute longer.
3. 
   
4. 
   
5. 
   
6. 
   
7. ......
8. Original link recipe >>>>>>>>>> >> CLICK HERE............

source http://www.toprecipespedia.com/2018/12/pumpkin-risotto-with-goat-cheese-dried.html

ADSENSE 336x280 bawah artikel

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: