Apple Cider Risotto with Pumpkin

Ok, here is the last of the pumpkin recipes… for now at least!  I recently made risotto, and used apple cider to cook the rice instead of traditional chicken broth… it was delicious!  The flavor was full and rich… and I topped the risotto with dried cranberries and a scoop of pumpkin puree.  This is a great fall recipe!

Apple Cider Risotto with Pumpkin

Pieces:

1. 1 leek, washed and cut into quarter inch rounds (excluding the greens)
2. 2 tbsp. vegan butter
3. 1 cup arborio rice
4. 3 cups apple cider
5. one half cup pumpkin puree
6. one half cup dried cranberries
7. salt and pepper

Process:

1. Wash the leek and cut into quarter inch rounds.
2. In a large pan, saute the leek in the vegan butter for a few minutes on high heat just until it starts to soften.  Season with salt and pepper.
3. Add the arborio rice and stir for two minutes.
4. Add the apple cider, one half cup at a time, stirring until it is all absorbed before adding the next half cup.
5. When the rice is cooked through and the apple cider is absorbed, serve the risotto hot with a tablespoon of pumpkin puree and a handful of dried cranberries on top.

Happy Allergy Free Eating!