Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light October 1997

Gallery

Lee Harrelson; Styling: Mindi Shapiro

Recipe Summary

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

Nutrition Facts

187 calories; calories from fat 11%; fat 2.3g; saturated fat 0.8g; mono fat 0.8g; poly fat 0.3g; protein 6.3g; carbohydrates 35.6g; fiber 2g; cholesterol 5mg; iron 2.6mg; sodium 240mg; calcium 50mg.
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