Pumpkin Parmesan Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 to 2 1⁄2 cups water1 14-ounce can chicken broth or 1 3⁄4 cups chicken stock3 tablespoons butter1 cup finely chopped onion1 clove garlic, minced2 cups uncooked arborio rice1 cup dry white wine4 1⁄2 teaspoons snipped fresh sage1 cup canned pumpkin1⁄2 cup freshly grated Parmigiano-Reggiano cheeseParmigiano-Reggiano cheese, cut into thin slices(curls) with a vegetable peeler (optional)Fresh sage leaves (optional)
1. In a medium saucepan, bring water and broth to boiling;
reduce heat and simmer.
2. Meanwhile, in a large saucepan, melt butter over medium
heat. Add onion and garlic. Cook about 3 minutes or until
onion is tender. Add uncooked rice. Cook and stir for 2 to 3 minutes more or until rice begins to brown.
3. Slowly add the wine to the rice mixture, stirring constantly.
Continue to cook and stir over medium heat until liquid is
absorbed. Stir in the 4 1⁄2 teaspoons snipped sage. Slowly add 1⁄2 cup of the broth mixture to the rice mixture, stirring constantly.
Continue to cook and stir over medium heat until liquid is
absorbed. Add another 1⁄2 cup of the broth mixture to the rice
mixture, stirring constantly. Continue to cook and stir over
medium heat until liquid is absorbed. Add remaining broth
mixture, 1⁄2 cup at a time, stirring constantly until liquid is
absorbed. Cook and stir until rice is slightly creamy and just
tender. (This should take about 20 minutes.) Stir in pumpkin and the 1⁄2 cup grated Parmigiano-Reggiano cheese; heat through.
4. Immediately serve risotto in bowls. If desired, garnish with
additional Parmigiano-Reggiano cheese and/or fresh sage
leaves. Makes 4 to 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KAVI5115.
reduce heat and simmer.
2. Meanwhile, in a large saucepan, melt butter over medium
heat. Add onion and garlic. Cook about 3 minutes or until
onion is tender. Add uncooked rice. Cook and stir for 2 to 3 minutes more or until rice begins to brown.
3. Slowly add the wine to the rice mixture, stirring constantly.
Continue to cook and stir over medium heat until liquid is
absorbed. Stir in the 4 1⁄2 teaspoons snipped sage. Slowly add 1⁄2 cup of the broth mixture to the rice mixture, stirring constantly.
Continue to cook and stir over medium heat until liquid is
absorbed. Add another 1⁄2 cup of the broth mixture to the rice
mixture, stirring constantly. Continue to cook and stir over
medium heat until liquid is absorbed. Add remaining broth
mixture, 1⁄2 cup at a time, stirring constantly until liquid is
absorbed. Cook and stir until rice is slightly creamy and just
tender. (This should take about 20 minutes.) Stir in pumpkin and the 1⁄2 cup grated Parmigiano-Reggiano cheese; heat through.
4. Immediately serve risotto in bowls. If desired, garnish with
additional Parmigiano-Reggiano cheese and/or fresh sage
leaves. Makes 4 to 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KAVI5115.
Nutritional Info Amount Per Serving
- Calories: 327.5
- Total Fat: 7.8 g
- Cholesterol: 4.8 mg
- Sodium: 1,090.2 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 2.9 g
- Protein: 8.2 g
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