2 lb fresh pumpkin, peeled and diced (4 cups)
1 tablespoon olive oil
1/2 teaspoon ground allspice
1 cup Arborio rice
1 (32-oz) box reduced-sodium vegetable broth
2 tablespoons unsalted butter
1/2 cup shredded Parmesan cheese
1/2 teaspoon kosher salt
CALORIES (per 1/4 recipe) 370kcal; FAT 13g; CHOL 25mg; SODIUM 840mg; CARB 54g; FIBER 1g; PROTEIN 11g; VIT A 200%; VIT C 20%; CALC 15%; IRON 8%
Other Preparation Methods
Braise: Preheat large stock pot on medium 2-3 minutes. Place 1 tablespoon olive oil in pan; add 2 cups pumpkin (peeled and diced), 2 garlic cloves (minced), 1/4 cup diced onions, 1 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt. Cook 4-5 minutes or until pumpkin begins to brown. Add 2 cups vegetable broth; cover and simmer 20-25 minutes or until pumpkin is tender.
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Recipe Version FRP0048