Photo: Lee Harrelson; Styling: Mindi Shapiro
6 servings (serving size: 2/3 cup)

How to Make It

Step 1

Steam pumpkin, covered, 15 minutes or until tender; set aside.

Step 2

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

Step 3

Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion and garlic; sauté 5 minutes. Add rice; sauté 1 minute. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total). Stir in pumpkin; cook 2 minutes or until thoroughly heated. Remove from heat; stir in cheese and remaining ingredients. Serve immediately.

Ratings & Reviews

Katieliz's Review

November 13, 2008
I made a few changes....used canned pumpkin which turned it a beautiful orange color (recommend about 1/3 can), used dried sage instead of parsley, which made it reminiscent of my favorite pumpkin (or butternut squash) ravioli with brown butter-sage sauce. Also added black pepper, and a bit more cheese. Good!