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Ingredients

• 4 cups organic vegetable broth (such as Swanson Certified Organic)
• 3 1/2 cups water
• 2 tablespoons olive oil
• 1/3 cup finely chopped shallots
• 1 (8-ounce) package presliced cremini mushrooms
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 1/4 cups uncooked brown Arborio or other short-grain rice
• 2 1/2 cups (1/2-inch) cubed peeled fresh pumpkin
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons chopped fresh or 2 teaspoons dried basil
• 1 tablespoon chopped fresh or 1 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper

Description

Brown Arborio Rice Tends To Be Chewier Than The Regular White Arborio, The Short-grain Rice Most Commonly Used In Risottos. It's Perfect For This Dish.This Recipe Goes With Pumpkin Risotto Cakes

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