Apron Attitudes – November 2013 FEATURED APRON & RECIPE!

Enjoy this super simple autumn recipe along with our Apron Attitudes featured apron!

We also included a convenient grocery list for you to use specifically for this recipe 🙂

ImagePUMPKIN SPICED RISOTTO

Ingredients:
2 lb fresh pumpkin, peeled and diced (4 cups)
1 tablespoon olive oil
1/2 teaspoon ground allspice
1 cup Arborio rice
1 (32-oz) box reduced-sodium vegetable broth
2 tablespoons unsalted butter
1/2 cup shredded Parmesan cheese
1/2 teaspoon kosher salt

Directions:

  1. Preheat oven to 400°F. Toss pumpkin with oil and allspice; place on baking sheet. Bake 25-30 minutes or until pumpkin is tender.
  2. Prepare rice, while pumpkin bakes, by placing rice, broth, and butter in large microwave-safe bowl and cover; microwave on HIGH 10 minutes.
  3. Stir rice once, then microwave 12-15 more minutes (stirring once halfway) or until rice is softened and broth has been absorbed. Stir pumpkin, cheese, and salt into rice. Serve.

(Nutritional Facts) – CALORIES (per 1/4 recipe) 370kcal; FAT 13g; CHOL 25mg; SODIUM 840mg; CARB 54g; FIBER 1g; PROTEIN 11g; VIT A 200%; VIT C 20%; CALC 15%; IRON 8%

(GROCERY LIST) – Dairy
1/2 cup shredded Parmesan cheese

Dry Grocery
1 cup Arborio rice
1/2 tsp ground allspice
1 (32-oz) box reduced-sodium vegetable broth

Produce
2 lb (4 cups) fresh pumpkin

From Your Pantry
1/2 tsp kosher salt
1 tbsp olive oil
2 tbsp unsalted butter

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Apron Attitudes – November 2013 FEATURED APRON!

Hot in the Kitchen Apron – (hot lime green & pink striped zebra-print apron w/adjustable straps)

click here or on the image to check this apron out on our website

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