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Pumpkin-Spiced Risotto
Recipes
Pumpkin-Spiced Risotto
4 servings
45 minutes total (Active 15 minutes)

Ingredients

  • 2 lb fresh pumpkin, peeled and diced (4 cups)
  • 1 tablespoon olive oil
  • ½ teaspoon ground allspice
  • 1 cup Arborio rice
  • 1 (32-oz) box reduced-sodium vegetable broth
  • 2 tablespoons unsalted butter
  • ½ cup shredded Parmesan cheese
  • ½ teaspoon kosher salt

Steps

  1. Preheat oven to 400°F. Toss pumpkin with oil and allspice; place on baking sheet. Bake 25-30 minutes or until pumpkin is tender.
  2. Prepare rice, while pumpkin bakes, by placing rice, broth, and butter in large microwave-safe bowl and cover; microwave on HIGH 10 minutes.
  3. Stir rice once, then microwave 12-15 more minutes (stirring once halfway) or until rice is softened and broth has been absorbed. Stir pumpkin, cheese, and salt into rice. Serve.
  4. Other Preparation Methods
  5. 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), ¼ cup diced onions, 1 teaspoon ground cinnamon, and ½ 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.

Amount per ¼ recipe serving: Calories 370, Total Fat 13g, Chol 25mg, Sodium 840mg, Total Carb 54g, Fiber 1g, Calc 15%, Vitamin A 200%, Vitamin C 20%, Iron 8%