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Nutrition Facts
Serving Size | |
Amount Per Serving |
Calories | 150 |
| % Daily Value |
Total Fat 10g | 60% |
Sodium 150mg | |
Total Carbohydrate 13g | 35% |
Dietary Fiber 1g | 3% |
Protein 3g | 8% |
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:
1 | Heat veggie broth on low-med heat in a medium size pot on the stove. |
2 | Heat 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. |
3 | Add the dry wine and stir until well absorbed. |
4 | Add 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. |
5 | Add nutmeg and cheese. Stir until well incorporated. |
6 | Add a sage leaf and serve hot. |
Cook's Tips:
Great dish served with a steamed veggie or salad.