Pumpkin risotto (Risotto alla zucca) from Chloe's Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics (page 169) by Chloe Coscarelli

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dawndella on January 25, 2020

    Nice. I substituted frozen pumpkin which I cooked and mashed, since canned pumpkin purée isn't sold here. I forgot the nutmeg and added pecan nuts for some crunch.

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