15-Minute Pumpkin Risotto

15-Minute Pumpkin RisottoRecipe
James Carrier
Makes 4 servings


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1 onion (about 8 oz.), chopped
2 teaspoons butter or margarine
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
3 1/2 cups chicken broth
1/2 cup dry white wine
1 cup canned pumpkin
3 cups precooked dried white rice
About 3/4 cup grated parmesan cheese
Salt and fresh-ground pepper


1. In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 to 4 minutes.

2. Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, wine, pumpkin, and rice. Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.

3. Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.

Created date

October 2003

Nutritional Information

Calories 461
Caloriesfromfat 16 %
Protein 16 g
Fat 8.3 g
Satfat 4.9 g
Carbohydrate 75 g
Fiber 3.2 g
Sodium 402 mg
Cholesterol 20 mg