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Pumpkin Risotto

Diet.Chef's picture
  Low sodium chicken broth 3 1⁄2 Cup (56 tbs)
  Olive oil 4 Teaspoon
  Onions 2 , chopped
  Garlic 1 Clove (5 gm), minced
  Arborio rice 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  Canned pumpkin puree 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Packed dark brown sugar 1 Tablespoon
  Cinnamon 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground white pepper To Taste
  Nutmeg 1⁄8 Teaspoon

1. Bring the broth to a boil in a saucepan. Reduce the heat and keep at a simmer.
2. Heat a large nonstick saucepan over medium-high heat. Swirl in the oil, and then add the onions and garlic. Cook until softened. Add the rice and cook, stirring, until the outer shell is translucent, about 1 minute.
3. Add the wine and 1/2 cup of the broth; stir until they are absorbed. Continue to add broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. The cooking time from the first addition of broth should be about 20 minutes. Stir in the pumpkin, cheese, brown sugar, cinnamon, salt, and pepper; heat through. Sprinkle with the nutmeg and serve at once.

Recipe Summary

Main Dish
Cook Time: 
20 Minutes

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1479 Calories from Fat 311

% Daily Value*

Total Fat 35 g54.2%

Saturated Fat 10.3 g51.5%

Trans Fat 0 g

Cholesterol 27.4 mg9.1%

Sodium 1250.1 mg52.1%

Total Carbohydrates 223 g74.2%

Dietary Fiber 12.9 g51.7%

Sugars 50.1 g

Protein 35 g70.4%

Vitamin A 765.7% Vitamin C 54%

Calcium 55.4% Iron 39.7%

*Based on a 2000 Calorie diet

Pumpkin Risotto Recipe