Fish

Pumpkin Risotto is for Dinner.

Pumpkin Risotto takes 5 minutes to prepare.

Pumpkin Risotto takes 25 minutes to cook.

Pumpkin Risotto makes 2 servings.

The ingredients for Pumpkin Risotto are:

2 cups cubed peeled fresh pumpkin (1 pound)
3 cups low-salt chicken broth
Cooking spray
2 cups finely chopped onion
1 large garlic clove, minced
1 cup uncooked Arborio rice or other short-grain rice
1/4 cup dry white wine
3 tablespoons grated Romano or Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon white pepper

Here is how you make Pumpkin Risotto:

Steam pumpkin, covered, 15 minutes or until tender; set aside.Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion and garlic; sauté 5 minutes. Add rice; sauté 1 minute. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total). Stir in pumpkin; cook 2 minutes or until thoroughly heated. Remove from heat; stir in cheese and remaining ingredients. Serve immediately. Makes 2 servings.Number of Servings: 2Recipe submitted by SparkPeople user RSINDERS.

The nutritional information for Pumpkin Risotto is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 517.6

• Total Fat: 4.0 g
• Cholesterol: 5.9 mg
• Sodium: 894.4 mg
• Total Carbs: 103.3 g
• Dietary Fiber: 10.0 g
• Protein: 14.3 g