INGREDIENTS
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Extra virgin olive oil
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Salt
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3 cups veggie broth
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1 cup (half a jar) Royito’s Hot Sauce
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1 cup canned pumpkin puree
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1 white onion, diced
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3 cloves garlic, minced
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2 cups Arborio rice
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½ cup dry white wine
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2 tbsp butter
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½ cup parmesan cheese, plus more for garnish
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2 tbsp minced fresh parsley