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Pumpkin Risotto

Italian.Chef's picture
Pumpkin Risotto has a fine taste. Pumpkin Risotto gets its taste from rice cooked in chicken broth and pumpkin. Pumpkin Risotto is inspired by many food joints worldwide.
  Chicken broth/Canned chicken broth 6 Cup (96 tbs)
  Pumpkin 1 Pound
  Butter 1⁄4 Cup (4 tbs)
  Onion 1 Medium, finely chopped
  Arborio rice 2 Cup (32 tbs)
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
  Parmesan cheese 2 Tablespoon (Additional)

Prepare Chicken Broth.
Heat broth in a medium saucepan.
Peel pumpkin and discard seeds.
Cut pumpkin into very small pieces.
Melt 3 tablespoons butter in a large saucepan.
When butter foams, add onion.
Saute over medium heat until pale yellow.
Add pumpkin and mix well.
Add 1 or 2 ladles of broth, or enough to cover pumpkin mixture.
Cook uncovered over medium heat 10 minutes.
Stir in rice and 1 cup broth.
Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes.
Rice should be tender but firm to the bite.
Add 1/2 cup Parmesan cheese and 1 tablespoon butter; mix well.
Place in a warm dish.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Vegetable

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Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2196 Calories from Fat 631

% Daily Value*

Total Fat 72 g110.6%

Saturated Fat 44.9 g224.6%

Trans Fat 0 g

Cholesterol 196.2 mg65.4%

Sodium 5072.5 mg211.4%

Total Carbohydrates 340 g113.4%

Dietary Fiber 5.8 g23.1%

Sugars 44.9 g

Protein 48 g96.7%

Vitamin A 706.1% Vitamin C 93.4%

Calcium 120.3% Iron 27.1%

*Based on a 2000 Calorie diet

Pumpkin Risotto Recipe