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James Carrier Photo by: James Carrier

15-Minute Pumpkin Risotto

Sunset OCTOBER 1997

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 461
  • Calories from fat: 16%
  • Protein: 16g
  • Fat: 8.3g
  • Saturated fat: 4.9g
  • Carbohydrate: 75g
  • Fiber: 3.2g
  • Sodium: 402mg
  • Cholesterol: 20mg
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15-Minute Pumpkin Risotto recipe

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