https://abressa.com/e7752r6 I love risotto and always think of it as a fall/winter comfort food. It is surprisingly easy and I even love it reheated. I like it better than regular rice, which we don’t eat a lot of at home.
On my honeymoon I had some AMAZING risotto with shrimp and arugula which was a fantastic reminder to make some at home. I also was gifted a broccoli risotto recipe that I’m looking forward to making. I added it to my fall-to-make list.
1 cup arborio rice
2 cups chicken stock (or veggie stock)
1 cup pumpkin beer (or white wine)
1 cup canned pumpkin (not pumpkin pie filling)
3 slices prosciutto, chopped
3 tbs grated Parmesan
1 tsp pumpkin pie spice
Directionshttps://aguasdeburgos.com/m3zm4xr4 https://araquealuminios.com/gm5xb8ap4ob https://abressa.com/y50bqc239ke
https://alfombrasbsb.com/ssii1zj I’ve never put beer into my risotto so I was definitely a bit nervous about it. I worried what kind of aftertaste it would give. I think it worked though! I wouldn’t have included it if I didn’t have pumpkin beer on hand.Buy Ambien Online Uk
I’ve made one using tomato juice and zucchini. It’s an awesome vegetarian one and the V-8 is a great addition for even more veggie perks. I’ll have to make that one sometime soon too! If you’re not too pumpkin-ed out after Thanksgiving, make this one when the pumpkin shelves are restocked!