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Nutrition Facts

Serving Size
Amount Per Serving
Calories150
% Daily Value
Total Fat 10g60%
Sodium 150mg
Total Carbohydrate 13g35%
 Dietary Fiber 1g3%
Protein 3g8%
Prep Time
Cook Time
Total Time
Makes
Calories

5 min.

20 min.

25 min.

4

150

Pumpkin Risotto

You can use butternut squash if pumpkin is not available. 

Ingredients:

1 teaspoon olive oil
1 large onion,diced
2 large cloves of garlic, minced
1-1.5 cups arborio rice
½ cup dry white wine
1/2 teaspoon nutmeg
1 cup pumpkin puree (butternut squash or roasted pumpkin flesh can also be used)
4 tbsp. of Parmesan (grated or shredded)
1 pinch of salt
Freshly ground black pepper to taste
5 to 6 cups of vegetable stock broth (no-salt)
1 spig of sage for garnish

Instructions:

1Heat veggie broth on low-med heat in a medium size pot on the stove.
2Heat a large skillet with the olive oil on medium heat. Add the onion and cook until translucent. Add salt. Add the garlic. Add pumpkin and the rice. Mix well to incorporate all the pumpkin.
3Add the dry wine and stir until well absorbed.
4Add 1/2 cup of heated broth to the rice mixture. Stri until each 1/2 cup is absorbed. Keep add each 1/2 cup until you have used all the liquid. Do not let the rice stick to the pan. Keep stirring, as soon as the rice is tender and has absorbed almost all the liquid (there should still be a little liquid left) remove from heat.
5Add nutmeg and cheese. Stir until well incorporated.
6Add a sage leaf and serve hot.

Cook's Tips:

Great dish served with a steamed veggie or salad.