INGREDIENTS
- 32 ounces organic chicken stock
- ½ cup dry white wine
- 1 12 ounce can organic pumpkin puree
- 2 tablespoons avocado oil
- 1 shallot (chopped)
- 8 organic garlic cloves (finely chopped)
- 1 ½ cups Arborio rice
- ½ cup freshly grated Parmigiano-Reggiano
- 1 tablespoon fresh ground black pepper
- 1 tablespoon sea salt
- ¼ cup organic fresh basil
- ½ cup organic goat cheese
- ½ cup dried cranberries (organic if you can find it)
INSTRUCTIONS
- Add the chicken stock to a saucepan; add some sea salt and ground black pepper and simmer the stock so that it is constantly warm.
- Then, heat a large cast iron skillet to medium heat. Once heated, add in 2 tablespoons of avocado oil. Once heated, add in the shallots. Once translucent, add in the garlic. Cook until the garlic is fragrant and a little browned.
- Then, add in the rice. Stir together well.
- Once all stirred in and the rice is iridescent on the ends, start adding in the wine. Once absorbed, add the chicken stock ½ a cup at a time. Stir well and every once in a while to make sure the rice absorbs the stock and wine. Repeat until the stock and wine are fully absorbed. Do not over stir.
- Also, check the rice once in a while by tasting to make sure the rice doesn’t get overcooked. You want this al dente. This takes about 30 minutes.
- Once all the stock and wine is absorbed and the rice is almost fully cooked, remove from heat and add in the pumpkin puree, parm basil and half of the cranberries. Stir well. Then, serve. You can garnish with the rest of the cranberries and goat cheese.
- Feel free to serve with your favorite salad or chicken.
