Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by MyRecipes December 2005

Gallery

Recipe Summary

Yield:
6 Servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat chicken broth in a saucepan and keep warm.

    Advertisement
  • In a large saucepan, heat 3 Tbsp. butter over medium heat. Add onion and cook until translucent, 3 to 4 minutes. Add rice, fresh pumpkin and nutmeg. Stir for about a minute, making sure all rice is coated in butter. Add 1 cup chicken broth, stirring well; reduce heat to low. Once broth is incorporated, add 1/2 cup more broth, stirring constantly. Continue to add broth in 1/2 cup increments as rice absorbs liquid, until rice is cooked. Rice will take about 25 minutes to cook and should be creamy but al dente when done.

  • In last few minutes of cooking, stir in canned pumpkin and maple syrup.

  • Remove risotto from heat and stir in remaining 2 Tbsp. butter, Parmesan, sage, salt and pepper. Let rest a few minutes before serving.

Nutrition Facts

489 calories; fat 15g; saturated fat 8g; protein 12g; carbohydrates 73g; fiber 3g; cholesterol 34mg; sodium 1mg.
Advertisement
Advertisement