Pumpkin Risotto with Maple Syrup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cloves garlic, minced1 medium onion, minced1 tsp olive oil1 1/2 cup arborio rice1/2 cup white wine1 1/2 cup canned pure pumpkin1/4 cup real maple syrupzest and juice of 1 orange6 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 nutmeg1/2 cup grated parmesan cheese
Put chicken broth and pumpkin in a saucepan and put on to simmer. Meanwhile, place garlic and onion in a large, shallow, good-quality pan with the olive oil and sauté on another burner until translucent. Do not brown.
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: Makes 6 equal servings.
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: Makes 6 equal servings.
Nutritional Info 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
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