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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 326.7
  • Total Fat: 6.7 g
  • Cholesterol: 4.9 mg
  • Sodium: 506.3 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 5.4 g

View full nutritional breakdown of PUMPKIN RISOTTO calories by ingredient
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Number of Servings: 4


    2 1/2 cups low-sodium chicken broth
    4 tsp olive oil
    2 onions, chopped (about 1 cup)
    1 garlic clove, minced
    1 cup Arborio rice
    1 cup dry white wine
    1 cup canned pumpkin puree
    1/4 cup grated parmesan cheese
    1 tbsp packed dark brown sugar
    1/4 teaspoon cinnamon
    1/4 teaspoon salt
    ground white pepper, to taste
    1/8 teaspoon nutmeg


Bring the broth to a boil in a saucepan, Reduce the heat and keep at a simmer
Heat a large nonstick saucepan over medium-high heat. Swirl in the oil, and then add the onions and garlic. Cook until softened. Add the rice and cook, stirring until the outer shell is translucent, about one minute
Add the wine and 1/2 cup of the broth, stir until they are absorbed. Continue to add broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. The cooking time from the first addition of broth should be about 20 minutes. Stir in the pumpkin, cheese, brown sugar, cinnamon, salt, and pepper. Heat through. Sprinkle with the nutmeg and serve at once.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user COUNTCALORIE2.

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