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Pumpkin Risotto

Pumpkin Risotto


  • 3 tbsp olive oil
  • 1 cup chopped onion
  • 2 cups uncooked rice
  • 1 heaping tbsp Alchemy Fiber For Rice
  • 6 cups chicken stock
  • 1 15oz can pumpkin puree*
  • 1 tsp garlic powder
  • 1 bay leaf
  • 1 tbsp fresh rosemary leaves
  • salt and pepper, to taste


  1. Heat Oil in a large pot over medium heat. Add the onion and cook until soft and transparent (about 5 minutes) stirring constantly. Add rice and cook for 1 minute.
  2. Add broth and Alchemy Fiber and stir till dissolved. Add in rest of the ingredients and bring to a boil. Once it boils, cover and reduce heat to low. Cook stirring occasionally for 20 -25 minutes or until rice is soft and creamy.
  3. Serve and enjoy!