Canned Pumpkin Risotto Recipes
PUMPKIN RISOTTO
My ultimate comfort food. I make this so often I don't need a recipe but here it is for everybody else. Enjoy!
Provided by dale7793
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter and oil together in a large saucepan or frypan.
- Gently cook the onion and garlic.
- Add the rice and cook, stirring until the rice is coated in the oil mix.
- Cook this about 1 minute.
- Stir in the pumpkin and mushrooms.
- Pour over 1 cup of the hot stock.
- Cook, stirring often until the liquid is almost all absorbed.
- You don't want the liquid to be boiling in with the rice, just a gentle simmer.
- Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
- This takes about 20 minutes.
- You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
- Stir in the parmesan cheese,seasoning and parsley.
- It will go lovely and sticky with the cheese.
- Serve immediately.
CHEESY PUMPKIN RISOTTO
I had pumpkin risotto as a side dish at a local restaurant. It was delicious, so I inquired about its ingredients and preparation and was able to devise my own recipe based on the hints from the restaurant.
Provided by Christine in Virginia
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium-high heat. Saute sweet onion in melted butter until soft and translucent, 5 to 7 minutes; add rice and continue to cook, stirring frequently, until fragrant, about 2 minutes more.
- Pour Sauvignon Blanc over the rice mixture; cook, stirring frequently, until the rice has absorbed the wine, 5 to 7 minutes.
- Stir 1 cup chicken broth into the rice mixture; cook, stirring frequently, until the broth is absorbed, 5 to 7 minutes. Continue with remaining broth, 1 cup at a time.
- Remove saucepan from heat to add pumpkin puree, Gruyere cheese, Parmesan cheese, nutmeg, and cayenne pepper into the rice mixture, stirring until the cheese is melted and the mixture is smooth.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 28.6 g, Cholesterol 26.3 mg, Fat 8.2 g, Fiber 1.5 g, Protein 7.2 g, SaturatedFat 4.8 g, Sodium 799.9 mg, Sugar 2.8 g
PUMPKIN RISOTTO
For Halloween with my friends Siegfried and Roy, we decorated individual servings of the finished risotto by drizzling on reduced beet juice that looked like deep red blood! You could also reduce tomato juice for the same effect. Making risotto requires your full attention. Though the rice can be partially cooked in advance and cooled, the finishing process is so precise that the risotto cannot wait for your guests, but rather your guests have to wait for the risotto.
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
- Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
- Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
- Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.
31 EASY WAYS TO USE CANNED PUMPKIN
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pumpkin treat in 30 minutes or less!
Nutrition Facts :
PUMPKIN RISOTTO
Provided by Marian Burros
Categories quick, project, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat the stock to a simmer, and continue simmering it while preparing the recipe.
- Heat the nonstick pot until it is very hot. Reduce heat to medium high, and add oil.
- Saute onion and garlic until onion begins to soften.
- Stir in rice to coat well; add wine, and cook until wine has evaporated.
- Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it.
- Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot.
More about "canned pumpkin risotto recipes"
EASY PUMPKIN RISOTTO - FOOD WINE AND LOVE
2019-09-11 Helpful Pumpkin Risotto Making Tips. While this recipe is made with canned pumpkin, consider subbing in some chopped pumpkin for taste and …
From foodwineandlove.com
Cuisine MediterraneanTotal Time 45 minsServings 6Calories 210 per serving
From foodwineandlove.com
Cuisine MediterraneanTotal Time 45 minsServings 6Calories 210 per serving
- Preheat your oven to 425. In a Dutch Oven or ovenproof saucepan, saute your garlic and onion in the olive oil until tender (3-4 minutes). Then stir in the rice to saute or toast it.
- Next, stir in the wine and allow it to be absorbed by the rice. Then stir in four cups of the chicken stock to cover the rice. Once the liquid has been fully absorbed you can stir in the pumpkin, seasonings, and another cup of broth. Cover this and then bring this to a boil.
- Carefully transfer the Dutch Oven (or saucepan) to the oven. Bake this for 15-20 minutes or until most of the liquid has been absorbed. Then remove from the oven and add the remaining broth, the Parmesan cheese and any additional seasonings. Serve this risotto. immediately
CREAMY PUMPKIN RISOTTO - MY GORGEOUS RECIPES
2019-10-26 HOW TO MAKE RISOTTO WITH CANNED PUMPKIN. As mentioned, sage is one beautiful herb that pairs really well with pumpkin. Fresh …
From mygorgeousrecipes.com
5/5 (1)Total Time 20 hrs 5 minsCategory Main CourseCalories 378 per serving
From mygorgeousrecipes.com
5/5 (1)Total Time 20 hrs 5 minsCategory Main CourseCalories 378 per serving
- Melt the butter in a pan set over a low to medium heat, add the sage, onion and garlic and fry gently until the onion is soft.
- Add one ladleful of broth at a time, continuing to stir until the broth is used up and the rice is creamy and tender, it should take about 20 minutes.
PUMPKIN RISOTTO | RECIPE - RACHAEL RAY SHOW
Heat the remaining 2 tablespoons EVOO in a round-bottomed pan or a risotto pot over medium-high heat and warm the stock in a small pot over low heat. Add …
From rachaelrayshow.com
Estimated Reading Time 3 mins
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Add pumpkin or squash and onion, season with salt, white pepper and nutmeg, and cook partially covered for about 10 minutes until tender
- Add 1 1/2 cups white wine and allow it to evaporate completely into squash; purée with immersion blender and remove from heat
- Heat the remaining 2 tablespoons EVOO in a round-bottomed pan or a risotto pot over medium-high heat and warm the stock in a small pot over low heat
PUMPKIN RISOTTO RECIPE | MYRECIPES
2010-11-17 Step 2. In a large saucepan, heat 3 Tbsp. butter over medium heat. Add onion and cook until translucent, 3 to 4 minutes. Add rice, fresh pumpkin …
From myrecipes.com
5/5 (1)Author CookiemunsterServings 6Calories 489 per serving
From myrecipes.com
5/5 (1)Author CookiemunsterServings 6Calories 489 per serving
- In a large saucepan, heat 3 Tbsp. butter over medium heat. Add onion and cook until translucent, 3 to 4 minutes. Add rice, fresh pumpkin and nutmeg. Stir for about a minute, making sure all rice is coated in butter. Add 1 cup chicken broth, stirring well; reduce heat to low. Once broth is incorporated, add 1/2 cup more broth, stirring constantly. Continue to add broth in 1/2 cup increments as rice absorbs liquid, until rice is cooked. Rice will take about 25 minutes to cook and should be creamy but al dente when done.
- Remove risotto from heat and stir in remaining 2 Tbsp. butter, Parmesan, sage, salt and pepper. Let rest a few minutes before serving.
CREAMY BAKED PUMPKIN RISOTTO - RECIPETIN EATS
2018-10-29 For pumpkin lovers, for risotto lovers, for good food lovers everywhere – this Pumpkin Risotto recipe is for you. If you’re new to the …
From recipetineats.com
5/5 (65)Total Time 45 minsServings 5-6Calories 422 per serving
From recipetineats.com
5/5 (65)Total Time 45 minsServings 5-6Calories 422 per serving
PUMPKIN RISOTTO RECIPE - COOKING LSL
2016-11-21 Melt butter in a deep saucepan, over medium heat. Add onion and garlic and cook for 2-3 minutes, unti tender. Add rice. Cook for 1 minute, stirring …
From cookinglsl.com
Ratings 2Category Main CourseServings 4Total Time 30 mins
From cookinglsl.com
Ratings 2Category Main CourseServings 4Total Time 30 mins
- Melt butter in a deep saucepan, over medium heat. Add onion and garlic and cook for 2-3 minutes, unti tender.
- Slowly start to add the chicken broth, 1/2 cup at a time, stirring and cooking until liquid is absorbed.
CROCK-POT PUMPKIN RISOTTO - CROCK-POT LADIES
2019-11-13 Use the remaining tablespoon of olive oil to oil the inside of a small 3 quart slow cooker. Add sauteed onion mixture, canned pumpkin, arborio rice, …
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From crockpotladies.com
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BAKED PUMPKIN RISOTTO WITH CANNED PUMPKIN - LAST …
2020-10-19 Another Reason to Love Canned Pumpkin. Besides the convenience of a single pot, this baked pumpkin risotto uses canned pumpkin. Of course, …
From lastingredient.com
Servings 4Total Time 455785 hrs 1 minEstimated Reading Time 4 mins
From lastingredient.com
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60 CANNED PUMPKIN RECIPES THAT ARE ... - REAL SIMPLE
2020-09-10 When it comes to holiday shortcuts, canned pumpkin is not only super convenient, it's also a quality product that offers big bang for the buck. With little more than the twist of a can opener, this gluten-free puree delivers a …
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From realsimple.com
EASY PUMPKIN RISOTTO WITH SAGE - NOT ENOUGH CINNAMON
2015-09-18 Instructions. In a large skillet, add olive oil and cook chopped onion with a pinch of salt for about 2 minutes on medium-low heat. Add garlic and chopped sage, and cook for …
From notenoughcinnamon.com
4.7/5 (3)Total Time 45 minsCategory Main CourseCalories 477 per serving
From notenoughcinnamon.com
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- In a large skillet, add olive oil and cook chopped onion with a pinch of salt for about 2 minutes on medium-low heat.
- Add rice and cook until translucent, stirring often about 1 minute. Don’t let it brown. Deglaze with wine and stir.
- Add 1/2 to 1 cup chicken stock and stir to incorporate. Cook until liquid is almost absorbed, stirring constantly. Repeat until there’s no stock left and rice is fully cooked (taste the rice to know when it's cooked).
50 CANNED PUMPKIN RECIPES | RECIPES, DINNERS AND EASY MEAL ...
From foodnetwork.com
Estimated Reading Time 6 mins
- Creamy Soup Simmer one 15-ounce can pumpkin, 2 cups chicken broth, 1/2 cup cream and 1/2 teaspoon pumpkin pie spice, whisking, 5 minutes.
- Apple-Bacon Soup Make Creamy Pumpkin Soup (No. 1); add 2 tablespoons maple syrup. Cook 1 cubed apple in butter until soft. Top the soup with the apple and crumbled cooked bacon.
- Curried Soup Make Creamy Pumpkin Soup (No. 1), omitting the pumpkin pie spice. Toast 2 tablespoons curry powder in 1 tablespoon butter; add to the soup along with the juice of 2 limes.
- Chili Brown 1 chopped onion, 1 chopped bell pepper and 1 1/2 pounds ground beef in oil in a pot. Stir in one 15-ounce can each pumpkin, diced fire-roasted tomatoes and black beans (drained), and 2 cups water.
- Pasta Alfredo Saute 10 sage leaves in 2 tablespoons butter. Whisk in 1 cup each pumpkin and cream, and a pinch of nutmeg; simmer 5 minutes. Toss with 12 ounces cooked pasta.
- Risotto Saute 1 chopped onion and 10 sage leaves in olive oil in a saucepan. Stir in 2 cups arborio rice. Stir in 1/2 cup white wine until absorbed. Gradually add 6 cups chicken broth, stirring until absorbed; whisk in 3/4 cup pumpkin.
- Risotto Cakes Mix 2 cups cold leftover Pumpkin Risotto (No. 6) with 1/2 cup grated parmesan; shape into small patties. Dredge in flour, then beaten egg, then breadcrumbs; chill 20 minutes.
- Quesadillas Mix 1/2 cup pumpkin and 1 tablespoon adobo sauce (from a can of chipotle chiles). Spread on 2 flour tortillas; sprinkle with grated cheddar and top each with another tortilla.
- Polenta Combine 4 cups water, 1 cup pumpkin and 2 bay leaves in a pot; bring to a simmer. Whisk in 1 cup polenta and cook, whisking, until creamy, 20 minutes.
- Fried Polenta Make Pumpkin Polenta (No. 9); pour into a loaf pan and chill overnight. Cut into slices, dust with flour and cook in a hot oiled skillet until crisp.
PUMPKIN RISOTTO RECIPE - CHARLIE PALMER | FOOD & WINE
2020-10-28 Stir in the pumpkin puree. Continue adding the remaining 3 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer. The …
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5/5 (1)Servings 6
From foodandwine.com
5/5 (1)Servings 6
- Heat the oil in a nonreactive medium saucepan. Add the pumpkin and half of the onions and cook over moderately high heat, stirring frequently, until the pumpkin is just tender, about 7 minutes. Stir in the wine, nutmeg, white pepper and salt and cook, stirring occasionally, until most of the liquid has evaporated, about 12 minutes. Remove from the heat and let cool slightly.
- In a medium saucepan, bring the Vegetable Stock for Risotto to a boil over moderate heat. Reduce the heat to low and keep the stock hot.
- In a nonreactive medium saucepan, heat 2 1/2 tablespoons of the butter until it begins to sizzle. Add the rice and the remaining onions and cook over moderately high heat, stirring with a wooden spoon, until the onions are translucent, about 7 minutes. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
RICH & CREAMY PUMPKIN RISOTTO - WENT HERE 8 THIS
2020-10-08 Instructions. Heat the butter in a dutch oven over medium heat. Add the crumbled bacon, shallot and garlic and saute until soft, about 2-3 minutes. Add the rice and saute for 2 …
From wenthere8this.com
Ratings 13Calories 266 per servingCategory Main Course
From wenthere8this.com
Ratings 13Calories 266 per servingCategory Main Course
- Heat the butter in a dutch oven over medium heat. Add the crumbled bacon, shallot and garlic and saute until soft, about 2-3 minutes.
PUMPKIN RISOTTO WITH GOAT CHEESE - PLATINGS - PAIRINGS
2017-11-20 Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes. Mix in the parmesan, half of the parsley, and nutmeg. Season to …
From platingsandpairings.com
3.9/5 (161)Total Time 35 minsCategory Main DishCalories 478 per serving
From platingsandpairings.com
3.9/5 (161)Total Time 35 minsCategory Main DishCalories 478 per serving
- In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
- Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
- Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.
- Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.
VEGAN PUMPKIN RISOTTO WITH ROASTED PEPITAS [GF] - WATCH ...
2020-09-03 This creamy vegan pumpkin risotto with roasted pepitas is a hearty, comforting dish that will satisfy vegans and non-vegans alike. Enjoy it drizzled with a touch of balsamic …
From watchlearneat.com
5/5 (3)Calories 447 per servingCategory Dinner
From watchlearneat.com
5/5 (3)Calories 447 per servingCategory Dinner
PUMPKIN RISOTTO - HEALTHY SEASONAL RECIPES
2021-10-19 Instructions. Heat oil in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes. Stir in rice …
From healthyseasonalrecipes.com
5/5 (5)Total Time 1 hr 5 minsCategory Main CourseCalories 211 per serving
From healthyseasonalrecipes.com
5/5 (5)Total Time 1 hr 5 minsCategory Main CourseCalories 211 per serving
- Heat oil in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes. Stir in rice and cook, stirring until the rice grains start to get translucent in spots, about 2 minutes.
- Stir in wine and cook, stirring often until the wine has mostly evaporated, 2 to 3 minutes. Stir in broth, nutmeg, salt and pepper, increase heat to high and bring to a boil. Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, 30 minutes.
- Stir in pumpkin, sage and cinnamon and cook, stirring often until the mixture is thickened and the rice is tender, 10 to 15 minutes. Remove from heat, stir in 3/4 cup Romano cheese, cover and let sit 5 minutes off the heat to thicken further. Serve sprinkled with the remaining 1/4 cup cheese, more freshly ground pepper and sage leaves for garnish.
INSTANT POT PUMPKIN RISOTTO - PALEOMG
2020-10-20 Place ghee or olive oil in the basin of an instant pot and press the Sauté button. Add shallot and garlic and sauté for 3-4 minutes, until shallot becomes translucent. Press cancel …
From paleomg.com
4.7/5 (7)Estimated Reading Time 4 minsServings 8Total Time 456245 hrs 15 mins
From paleomg.com
4.7/5 (7)Estimated Reading Time 4 minsServings 8Total Time 456245 hrs 15 mins
- Place ghee or olive oil in the basin of an instant pot and press the Sauté button. Add shallot and garlic and sauté for 3-4 minutes, until shallot becomes translucent. Press cancel then add rice, chicken broth, white wine vinegar, dried thyme, salt, black pepper, and the bay leaf. Mix together then close the lid and press the rice function. The rice function should set the pressure to high pressure and time to 12-14 minutes, then press start. One the timer goes off, let the pressure slowly release for 10 minutes before quick releasing the remaining pressure.
- While the pressure slowly releases, add the pumpkin puree, coconut milk, chicken broth, salt, black pepper, cayenne pepper, and nutmeg to a large nonstick pan and whisk together until combined. Let come to a very low boil then leave on low heat.
- Once the pressure is released from the instant pot, remove lid and add all of the rice to the pumpkin mixture in the pan and mix to combined.
- Lastly, add olive oil to a small nonstick pan over medium heat. Then add sage leaves to fry up and become crispy and fragrant. Top the pumpkin risotto off with the crispy sage, soft cheese, dried cranberries, and chopped pecans!
SAVORY PUMPKIN RECIPES TO MAKE WITH CANNED PUMPKIN ...
From livestrong.com
- Turkey Pumpkin Soup. This is a lighter soup but it still packs tons of protein. Pair a bowl of this soup with a piece of crusty bread to help soak up all of the goodness.
- Maple Spiced Cauliflower Roast With Pumpkin Gravy. Going plant-based with this roasted head of cauliflower instead of roasted poultry.
- Pumpkin Pasta Sauce. Pumpkin offers a rich, creamy texture to this copycat Alfredo pasta dish. A creamy Alfredo-like pasta sauce that's good for you?
- Pumpkin Hummus. Festive and healthy — this hummus recipe has it all. Hummus on its own is creamy and delicious and, of course, nutritious.
- Creamy Vegan Pumpkin Soup. Canned pumpkin gives this soup its creaminess while still keeping it vegan. It's the canned pumpkin that adds "creamy" to this soup's name while still keeping it dairy-free.
- Pumpkin Sage Risotto With Asparagus and Lemon. Can you guess which food is a prebiotic in this recipe? This risotto dish is pumpkin-based, making it an obvious choice for a savory fall dish — but the asparagus and lemon keep it light and perfect for the summertime, too.
- Creamy Pumpkin Marinara. The blend of tomatoes and pumpkin makes this sauce taste so decadent. Marinara is great because it's an easy and delicious way to get more veggies in your diet.
PUMPKIN-PARMESAN RISOTTO - BETTER HOMES & GARDENS
Add enough of the remaining broth mixture, about 1 cup at a time, cooking and stirring just until rice is tender but firm and risotto is creamy. Step 3 Stir in pumpkin and the 1/2 cup shredded …
From bhg.com
From bhg.com
- In a 4-quart heavy saucepan heat butter over medium heat until melted. Add onion and garlic; cook about 3 minutes or until tender, stirring occasionally. Add rice; cook and stir for 2 minutes. Carefully add wine; cook and stir until liquid is absorbed. Stir in snipped sage.
- Meanwhile, in a large saucepan bring the water and the broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth mixture to rice mixture, stirring constantly. Continue to cook and stir over medium heat until most of the liquid is absorbed. Add another 1 cup of the broth mixture, stirring constantly. Continue to cook and stir until most of the liquid is absorbed. Add enough of the remaining broth mixture, about 1 cup at a time, cooking and stirring just until rice is tender but firm and risotto is creamy.
- Stir in pumpkin and the 1/2 cup shredded cheese. Cook about 1 minute or until heated through, stirring occasionally. If desired, top each serving with shaved cheese and sage leaves.
CREAMY PUMPKIN VEGAN RISOTTO - CHOCOLATE COVERED KATIE
2015-10-12 The pumpkin risotto recipe I’m posting today is something I’ve been working on for the past few months, adjusting proportions of the ingredients between trials to finally achieve the perfect rich pumpkin flavor and creamy texture in each and every comforting spoonful. Use a shallow pan if you have one, which helps the rice to cook more evenly so parts of it don’t …
From chocolatecoveredkatie.com
Reviews 42Estimated Reading Time 3 minsServings 4-5Total Time 40 mins
From chocolatecoveredkatie.com
Reviews 42Estimated Reading Time 3 minsServings 4-5Total Time 40 mins
INSTANT POT PUMPKIN RISOTTO [VIDEO] - SWEET AND SAVORY MEALS
2021-09-07 This pumpkin risotto recipe is easy with just a handful of ingredients and hardly any prep time. The main things you will need are rice, broth, and pumpkin. Pressure Cooker Pumpkin Risotto is a delicious side dish for any main course, for your Thanksgiving meal, or for any meal any time of the year. It is so good that the whole family will love it! Actually, it makes …
From sweetandsavorymeals.com
Ratings 5Calories 656 per servingCategory Main Course, Side Dish
From sweetandsavorymeals.com
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20 THINGS TO MAKE WITH CANNED PUMPKIN (BESIDES PIE ...
2020-09-30 20 Things to Make With Canned Pumpkin (Besides Pie) Fall doesn't really arrive till we stock our pantries with canned pumpkin. But don't limit this seasonal staple to pumpkin pie! Here's how to put pumpkin puree to good use in lasagna, …
From allrecipes.com
Author Mary Claire LagroueEstimated Reading Time 5 mins
From allrecipes.com
Author Mary Claire LagroueEstimated Reading Time 5 mins
CRANBERRY PUMPKIN RISOTTO | MASSACHUSETTS CRANBERRIES
Method. Preheat the oven to 350° F. In a large stock pot, melt butter over medium-low heat and sauté onions until translucent. In a separate pot, heat chicken stock to a boil, turn off heat. Add the rice to the onion mixture and continue to cook until slightly toasted and lightly browned. Add white wine and simmer until absorbed.
From cranberries.org
From cranberries.org
24 EASY VEGAN CANNED PUMPKIN RECIPES - PLANT-BASED ON A BUDGET
2021-10-13 Get ready to make the most flavorful fall-inspired canned pumpkin recipes because we have quite the pumpkin roundup for you! Pumpkin Spice Makes Everything Nice! There’s something special about that familiar pumpkin smell, intense flavor, and creamy texture that screams the wonderful season of fall and the holidays. And if you want to save money for …
From plantbasedonabudget.com
From plantbasedonabudget.com
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