- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 313.6
- Total Fat: 3.6 g
- Cholesterol: 6.6 mg
- Sodium: 241.2 mg
- Total Carbs: 56.8 g
- Dietary Fiber: 3.7 g
- Protein: 9.6 g
Pumpkin Risotto with Maple SyrupSubmitted by: PERIDRAGON
IntroductionThis risotto is full of fall flavour and a tinge of sweetness, as well as a major dose of vitamin A and plenty of other vital nutrients. It goes great with a healthy, simple protein dish like baked salmon or chicken. Considering the creamy texture, it is remarkably low in fat and has flavour to spare! This risotto is full of fall flavour and a tinge of sweetness, as well as a major dose of vitamin A and plenty of other vital nutrients. It goes great with a healthy, simple protein dish like baked salmon or chicken. Considering the creamy texture, it is remarkably low in fat and has flavour to spare!
2 cloves garlic, minced
1 medium onion, minced
1 tsp olive oil
1 1/2 cup arborio rice
1/2 cup white wine
1 1/2 cup canned pure pumpkin
1/4 cup real maple syrup
zest and juice of 1 orange
6 cups no-salt chicken broth (not all may be needed)
salt to taste (not included in recipe calculations; I recommend adding it to individual portions to each person's taste and then entering it separately)
1/2 tsp nutmeg
1/2 cup grated parmesan cheese
Make sure the broth is really hot the whole time you're adding it to the rice and that the other ingredients (the wine and juice in particular) are room temperature. Cold ingredients can hurt the quality of the risotto by keeping the rice from cooking evenly to the centre.
Always keep an eye on the risotto as it cooks. You don't have to stir it constantly, especially if you have a high-quality pan, but don't leave it alone for long. You don't want the liquid or the rice to stick to the pan and brown and you want to know when the liquid is absorbed so you can be ready to add more. You may not need all the broth and that's fine.
Add rice to onion and garlic and cook until just coated in oil and beginning to become translucent. Add wine and cook until wine is just absorbed.
Add maple syrup, orange zest, and orange juice to the rice. Stir.
Ensure broth mixture is simmering. Add one ladleful of liquid to the rice mixture and stir until it is absorbed. Repeat with one ladleful at a time until most liquid is absorbed. Begin taste-testing rice and continue adding broth in portions until rice is al dente (just like pasta - soft but with a little bit of texture). When it is done, the mixture should move easily in the pan (not sticky) but not be soupy. It should have a somewhat creamy texture from the starch in the rice.
Remove from heat. Add nutmeg and cheese and stir. The mixture should become creamier. Serve immediately.
Serving Size:áMakes 6 equal servings.