Pantry Pumpkin Risotto

Pantry Pumpkin Risotto

What you’ll need for 4 servings:-

• 2 tbsps olive oil (Bertoilli Classico Olive Oil)
• 1 small brown onion, peeled & chopped
• 1 clove of garlic, peeled & chopped
• 2 sprigs of thyme
• 2 cups of Arborio rice (Riviana brand)
• 3 cups of recently boiled water + more to achieve your desired al-dente
• 1 x 585g Campbell’s Country Ladle Butternut Pumpkin Soup
• Salt & pepper to taste
• 30g butter, diced
• A small handful of parmesan
• Garnish – sautéed mushrooms *optional*, chopped fresh parsley & more Parmesan

Method:-

Heat 2 tbsps of olive oil in a large saucepan. Add onion, garlic and a pinch of salt. Saute until onion is translucent. Stir in Arborio rice (make the rice is well coated with the olive oil) and keep stirring over medium heat for 5 minutes until rice is translucent. Add 3 cups of hot water, one cup at a time, allowing each addition to be absorbed and stirring well between each addition. Then add the pumpkin soup, stir well and allow the pumpkin soup to be absorbed. After the addition of the pumpkin soup, add more hot water to achieve your desired consistency. Stir in thyme leaves, season with salt and pepper. Remove the pan from the heat and stir in butter, Parmesan and parsley.

Note: If you are serving with sauteed mushrooms, start the sauteing the mushrooms in a separate pan just before adding the pumpkin soup to the risotto. Cook the mushrooms until both sides are slightly charred. Season with salt and pepper.