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Pumpkin Risotto

Pumpkin RisottoDon'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.

Recipe Ingredients:

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

Cooking Directions:

  1. Combine water, wine and bouillon in large measuring cup; set aside.
  2. 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.
  3. 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.

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 (1/6 of recipe): 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.