Pumpkin Risotto
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] lb fresh pumpkin
  • 3 cup low-sodium chicken broth
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 cup Arborio rice
  • 1 shallot, minced
  • [q:1/2] cup grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 4 fresh sage leaves, chopped 
Directions
  1. Remove seeds and stringy fiber from pumpkin. Grate flesh until you have about 1 cup.
  2. Bring broth to a simmer in a medium saucepan over medium heat. Keep broth at a simmer while making risotto.
  3. In a large saucepan, heat butter and oil over medium heat. Add rice and minced shallot. Cook for 2 minutes, stirring until rice becomes slightly translucent. Add pumpkin.
  4. Ladle about 1 cup of simmering broth into pan with rice. Stir rice constantly until it absorbs all of broth. Continue adding 1 ladle of broth at a time, stirring rice until all broth is absorbed. (This process should take approximately 20 minutes.) When all broth has been used, stir in cheese. Season with salt and pepper.
  5. Serve immediately, garnishing each serving with chopped sage
Nutrition Info
358 Calories, 14 g Protein, 20 mg Cholesterol, 47 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 2 g Fiber, 12 g Total fat (5 g sat), 567 mg Sodium, [nutrition:5] Folate, [nutrition:3] Vitamin B3 (niacin), Phosphorus, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Calcium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Vitamin K, Iron, Zinc