Don't think of pumpkin as a food just for
the holidays, it's orange pulp is an excellent source of vitamin
A and a great source of fiber and potassium and is quite versatile
in its use, such as in this recipe.
Pumpkin Risotto
- 4 cups hot water
1/2 cup dry white wine
4 teaspoons MAGGI Instant Chicken Flavor Bouillon
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon fresh thyme leaves or chopped fresh sage leaves
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan
Cheese
1 tablespoon butter
Ground black pepper to taste
- Combine water, wine and bouillon in large
measuring cup; set aside.
- Heat oil in large, nonstick skillet over
medium-high heat. Add onion and garlic; cook, stirring occasionally,
for 4 minutes or until onion is tender. Stir in rice; cook, stirring
frequently, for 2 minutes. Stir in pumpkin and thyme.
- Stir in 1 cup broth mixture. Reduce heat
to medium; continue adding broth mixture, 1 cup at a time, allowing
each addition to be absorbed before adding more broth. Rice should
be tender but firm to the bite and mixture should be creamy.
This should take 20 to 25 minutes. Stir in cheese and butter
until melted. Season with pepper.
Makes 6 servings.
Estimated Times:
Preparation Time: 10 mins
Cooking Time: 30 mins
VARIATION: For Pumpkin Mushroom Risotto,
add 4 cups (about 12 ounces) wild mushrooms (mixture of shiitake,
oyster and crimini) with the onion and garlic and proceed with
recipe.
Nutritional Information Per Serving: Calories:
160 Calories from Fat: 60 Total Fat: 6 g Saturated Fat: 3 g Cholesterol:
10 mg Sodium: 750 mg Carbohydrates: 18 g Dietary Fiber: 2 g Sugars:
2 g Protein: 5 g
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.
