Brown Rice Risotto with Pumpkin

Brown Rice Risotto with Pumpkin Recipe
Photo: Jan Smith

Brown Arborio rice tends to be chewier than the regular white Arborio, the short-grain rice most commonly used in risottos. It's perfect for this dish.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 262
Caloriesfromfat 15 %
Fat 4.3 g
Satfat 0.9 g
Monofat 2.1 g
Polyfat 0.3 g
Protein 7.6 g
Carbohydrate 46.3 g
Fiber 4.6 g
Cholesterol 2.9 mg
Iron 1.9 mg
Sodium 363 mg
Calcium 116 mg

Ingredients

4 cups organic vegetable broth (such as Swanson Certified Organic)
3 1/2 cups water
2 tablespoons olive oil
1/3 cup finely chopped shallots
1 (8-ounce) package presliced cremini mushrooms
2 garlic cloves, minced
1/2 cup dry white wine
1 1/4 cups uncooked brown Arborio or other short-grain rice
2 1/2 cups (1/2-inch) cubed peeled fresh pumpkin
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped fresh or 2 teaspoons dried basil
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

Preparation

Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium-high heat. Add shallots; cook 1 minute or until tender, stirring constantly. Add mushrooms and garlic; cook 3 minutes, stirring constantly. Add wine; cook 1 minute or until liquid has evaporated. Add rice; cook for 1 minute, stirring constantly. Stir in 1 cup broth mixture; cook 6 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 55 minutes total). Stir in pumpkin during last 15 minutes of cooking time. Stir in cheese and remaining ingredients.

Note:

Judy Lockhart,

December 2005
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