Pumpkin Risotto

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 517.6
  • Total Fat: 4.0 g
  • Cholesterol: 5.9 mg
  • Sodium: 894.4 mg
  • Total Carbs: 103.3 g
  • Dietary Fiber: 10.0 g
  • Protein: 14.3 g

View full nutritional breakdown of Pumpkin Risotto calories by ingredient
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Number of Servings: 2


    2 cups cubed peeled fresh pumpkin (1 pound)
    3 cups low-salt chicken broth
    Cooking spray
    2 cups finely chopped onion
    1 large garlic clove, minced
    1 cup uncooked Arborio rice or other short-grain rice
    1/4 cup dry white wine
    3 tablespoons grated Romano or Parmesan cheese
    1/4 teaspoon salt
    1/4 teaspoon white pepper


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

Makes 2 servings.

Number of Servings: 2

Recipe submitted by SparkPeople user RSINDERS.

TAGS:  Fish | Dinner | Fish Dinner |

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