Don't think of pumpkin as a food just for
the holidays, it's orange pulp is an excellent source of vitamin
A and a great source of fiber and potassium and is quite versatile
in its use, such as in this recipe.
Pumpkin
Risotto
- 4 cups hot water
1/2 cup dry white wine
4 teaspoons MAGGI Instant Chicken Flavor Bouillon
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon fresh thyme leaves or chopped fresh sage leaves
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan
Cheese
1 tablespoon butter
Ground black pepper to taste
- Combine water, wine and
bouillon in large measuring cup; set aside.
- Heat oil in large, nonstick
skillet over medium-high heat. Add onion and garlic; cook, stirring
occasionally, for 4 minutes or until onion is tender. Stir in
rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin
and thyme.
- Stir in 1 cup broth mixture.
Reduce heat to medium; continue adding broth mixture, 1 cup at
a time, allowing each addition to be absorbed before adding more
broth. Rice should be tender but firm to the bite and mixture
should be creamy. This should take 20 to 25 minutes. Stir in
cheese and butter until melted. Season with pepper.
Makes 6 servings.
Estimated Times:
Preparation Time: 10 mins
Cooking Time: 30 mins
VARIATION: For Pumpkin
Mushroom Risotto, add 4 cups (about 12 ounces) wild mushrooms
(mixture of shiitake, oyster and crimini) with the onion and
garlic and proceed with recipe.
Nutritional Information
Per Serving: Calories: 160 Calories from Fat: 60 Total Fat: 6
g Saturated Fat: 3 g Cholesterol: 10 mg Sodium: 750 mg Carbohydrates:
18 g Dietary Fiber: 2 g Sugars: 2 g Protein: 5 g
Recipe and photograph are the property of Nestlé® and Meals.com,
used with permission.
