15 Minute Pumpkin Risotto Recipe
Servings: 4
Ingredients
- 1 x Onion, Abt 8 Ounce, Minced
- 2 tsp Lowfat Margarine
- 1/2 tsp Grnd Nutmeg
- 2 Tbsp. Cornstarch
- 3 1/2 c. Nonfat Veg Chicken Broth, Low Sod, Note 1
- 1/2 c. Dry White Wine
- 1 c. Canned Pumpkin
- 3 c. Precooked Dry White Rice
- 1/2 c. Nonfat Parmesan Cheese Salt And Pepper
Directions
- Note 1: Original recipe used regular chicken broth
- In a 4 - 5 quart pan, combine onion, butter, and nutmeg. Stir often over high heat till onion is limp, 3 - 4 minutes.
- Mix the cornstarch smoothly with a little of the chicken broth. Add in to pan along with remaining broth, wine, pumpkin, and rice. Stir mix over high heat till boiling, 3 - 4 minutes. Cover and remove from heat; let stand 5 minutes.
- Stir in Parmesan cheese. Sprinkle portions with additional cheese and add in salt and pepper to taste.
- Make 4 serving
- Prep and Cook Time: About 15 minutes
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 426g | |
| Recipe makes 4 servings | |
| Calories 594 | |
| Calories from Fat 28 | 5% |
| Total Fat 3.17g | 4% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 359mg | 15% |
| Potassium 461mg | 13% |
| Total Carbs 120.0g | 32% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.8g | 1% |
| Protein 12.49g | 20% |
