Recipes
Pumpkin-Spiced Risotto
4 servings
45 minutes total (Active 15 minutes)
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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
- Preheat oven to 400°F. Toss pumpkin with oil and allspice; place on baking sheet. Bake 25-30 minutes or until pumpkin is tender.
- Prepare rice, while pumpkin bakes, by placing rice, broth, and butter in large microwave-safe bowl and cover; microwave on HIGH 10 minutes.
- 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.
- 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), 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%