ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

15-Minute Pumpkin Risotto

James Carrier
Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.