Ingredients
2 tablespoons butter, salted or unsalted
1/2 cup chopped onion, fresh or frozen
2 teaspoons minced garlic, fresh or jarred organic
1 cup long-grain rice
2 1/2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of grated nutmeg
1 cup Libby’s 100% pure pumpkin
1/4 cup grated imported Parmesan cheese
1/2 cup cream or half-and-half
Preparation
Melt the butter in a large saucepan over medium heat. Add the onion and cook until tender; add the garlic and rice and saute for about 1 minute.
Add 2 cups of the chicken broth, the salt, pepper, and nutmeg; cover and simmer for 10 minutes.
Add the remaining 1/2 cup broth and the pumpkin, and cook for another 5 minutes. The rice will be tender and slightly moist; remove from the heat and stir in the cheese and cream.
Adjust the seasoning before serving.
