Go ahead and make this one. You won't regret it. (I didn't. I also didn't regret eating it again for lunch today.)
My interpretations on measurements:
1 16 oz. bag orzo
2 cups pumpkin and squash puree
* note: I used home-made puree, so it went in with a mild flavor. If using canned pumpkin, you may want to go a good bit lighter than two cups.
1 stick unsalted butter
a very, very, very generous cup shredded parmesan . . . plus some
My adjustments:
Used a red onion, and added a diced red pepper (a Carmen Sweet, to be precise) to the onion saute.
Try it! You'll like it.
Thanks so much Rebecca! I'm so glad you gave it a try! It's one of my favorite fall Risottos : )
ReplyDeleteI've never made risotto, but perhaps I'll try. Is it as tricky as everyone makes it sound?
ReplyDelete(also, thanks for that link in general. Any foodie-blogger who hosts a Nutella Challenge on her blog gets an instant bookmark from me!)