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Pumpkin & Sage Risotto
Date added: December 11, 2007
- Servings: 8 change
- Calories per serving: 205
- Prep time: 20
- Cook time: 20
Ingredients
- 6 cup broth, chicken, light, fat free, rducd sod, cnd
- 1/2 cup pumpkin, cnd
- 1 tbsp oil, olive, extra virgin
- 1 onion chopped
- 3 cup butternut squash peeled cubes
- 2 cup rice, arborio, dry
- 1/2 cup wine, white, med
- 1/2 cup cheese, parmesan, fresh, shredded
- 2 tsp herb, sage, fresh, intl
- 1/8 tsp spice, pepper, black, ground
- 4 cup broccoli hot, cooked
Recipe Method
1. In a large saucepan stir together the chicken broth and canned pumpkin. Bring to a boil, reduce heat. Simmer until needed.
2. Meanwhile in a 4-quart Dutch oven heat oil over medium heat. Add onion; cook about 5 minutes or until tender. Add fresh pumpkin or squash; cook and stir for 2 minutes. Add uncooked rice. Cook and stir for 2 minutes more.
3. Slowly add wine to the rice mixture; cook until wine is evaporated. Slowly add 2 cups of the chicken broth mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add the remaining chicken broth mixture, 3/4 cup at a time, stirring constantly until chicken broth mixture is absorbed. (This should take about 30 minutes)
4. Stir Paremesan cheese and sage into rice mixture. Season to taste with pepper. Serve over broccoli (if desired).
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 205 | 10% |
| Fat 4g | 6% |
| Cholesterol 5mg | 2% |
| Sodium 482mg | 20% |
| Carbohydrates 35g | 10% |
Comments and questions :: Pumpkin & Sage Risotto
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